Happy New Year! We’re living in the future! Well, actually the present. But that number — 2020. It seems like the future. Like when we were going from 1999 to 2000. It’s really just one day apart, but mentally it feels like a big jump. Going from one century to the next and one decade to the next. Also, now we’re really deep into the 21st century. It feels big.
So I decided to begin this first morning of the year and decade by doing something that I’ve been planning to do for quite some time. I made a Dutch baby for breakfast. These German pancakes were the darling of the food blogger world for many years. As I was reading yesterday, the main character in the novel just happened to make one. That sealed it for me.
A Dutch baby is similar to a popover, which I have made before. The dramatic thing about both is that they puff up without using any leavening. When I made popovers, they puffed up.
The Dutch baby did not puff. I have to admit that I was disappointed. Now I realize that the instructions in the recipe that I used didn’t stress using a blender or electric hand mixer to combine the ingredients. That vigorous mixing would have added more air prompting the puff. I forgot about this until looking at my popover recipe. Next time I’ll remember.
Also, just to let you know about the coloring. I keep a mixture of white flour combined with other healthier flours (ingredients) for better nutrition. The current combination is coffee flour and flaxseed meal. So the brown color of the Dutch baby might not be the same if you use plain white flour.
I’ve adapted this recipe from one on the blog Simply Scratch. Let me know if you try it and Happy New Year! 🎉
Single Serving Caramelized Apple Dutch Baby
- 1 apple cut up
- 1 T butter
- 2 T brown sugar
- 1/4 cup flour
- 1/4 cup milk
- 1 T sugar
- 1 egg
- 1/4 tsp. vanilla extract
- pinch salt
- 1 T butter (for the skillet)
Preheat oven to 400°F.
Put the butter in a small skillet on medium heat and coat the sides. Add the apples and brown sugar. Stir and cook the apples for about 10 minutes. They will become tender and caramelized.
While the apples are cooking, combine the ingredients for the Dutch baby in a blender or use an electric mixer in a small bowl. Stirring with a whisk or a spoon is fine, but unless you whisk for longer than I did, it won’t be enough to get a lot of air into the mixture so that it will puff up in the oven.
Put the butter in a medium cast iron skillet on medium heat and coat the sides. When the butter sizzles, pour the batter into the pan and place in oven for 15 minutes.
Remove from the pan with a spatula and place on a large plate. Pour the apples on the Dutch baby. Sprinkle cinnamon and powdered sugar over the top. Enjoy!