Apple Ginger Dutch Baby Pancake

Okay, so you may have already guess from some previous posted recipes that I love breakfast. Weekend breakfasts are the best and if you really want to impress your family or guests this is the recipe for you!


It may be that Sundays are our family day. It is usually the only day that we have together that is not clouded by work or outside activities. The days is filled with brunch in the morning, a small project around the house or a family outing out in the afternoon.

I was immediately drawn to the Dutch baby pancake as something new to try for those lazy days together. Hell the name itself is fun to say, so it must be good!

Intrigued by it’s European roots and how it had evolved into a huge shared pancake fueled the fire and desire to call one my own. Who doesn’t love a great story? From the simple beginnings of little popovers for breakfast it has grown to a full sizes cut with a knife pancake.

Apple ginger dutch pancake

The classic combination of apples and ginger seemed to be the best choice for a first attempt and would be nice for the friend coming over for a long over due catch up visit. I had casually bumped into her which seems to be the way we operate. She is kind of a rouge and that is why she is great!

Always known for trying untested new recipes or techniques before a social hosting event, this was true to my nature. It drives my husband crazy! I like to live on the culinary edge I guess.

I must say I was really impressed with the way it turned out and can not wait to try other combinations like peach bourbon, plum sake or even sour cherry. The possibilities go on and on. Not enough weekends in a year I tell you.

I would love to hear from you of the combination you have come up with!

Apple Ginger Dutch Baby Pancake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Apple Ginger Dutch Baby Pancake

Go Dutch Baby with the Ginger Apple Pancake

Ingredients

    Syrup
  • 2 cups apple juice
  • 2 Tbsp butter
  • 1 Tbsp brown sugar
  • 2 tsp grated ginger
  • Dutch Baby Pancake
  • 3 eggs room temperature
  • 3/4 cup whole milk
  • 3/4 cup flour
  • 4 tsp grated ginger
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 4 Tbsp butter
  • 1 large apple, peeled and slices
  • 1 Tbsp brown sugar
  • 1 Tbsp icing sugar

Instructions

    Syrup
  1. Bring all ingredients to a boil over. Lower heat and simmer stirring occasionally until syrup has thickened. Approximately 30 minutes.
  2. Dutch Baby Pancake
  3. Preheat oven to 425 degrees.
  4. In a bowl, whisk eggs, milk, flour, 2 tsp grated ginger, 1 tsp cinnamon and salt until smooth.
  5. Heat a skillet over medium heat and melt 2 Tbsp of butter. Add apple slices, 2 tsp ginger, 1 tsp cinnamon. Cook and stir until apples have softened slightly. Remove from heat and set aside.
  6. Heat cast iron skillet in oven until hot approx 10 minutes. Add the remaining 2 Tbsp of butter and coat the inside of the skillet.
  7. Place the apples mixture in the middle of the skillet. Pour the batter over the top.
  8. Bake until sides are brown and the pancake has puffed up, approximately 12 minutes. The centre will remain set but like a custard due to the apple slice mixture.
  9. Sift icing sugar over the top and serve immediately with syrup.

Notes

Syrup can be prepared ahead of time and stored in the fridge. Bring to room temperature prior to serving.

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