Friday, November 18, 2005
Dutch Apple Pancake
Some people know this breakfast dish as a "Dutch Baby" or "Dutch Pancake." This version is quite a bit lower in fat than the traditional and is topped with a delicious apple-cinnamon compote. The recipe comes from the September 1997 issue of Eating Well. Serves 4.
Ingredients:
Apple Topping:
1-1/2 t. butter
1-1/2 t. canola oil
4 Granny Smith apples, peeled, cored, and sliced
3 T. sugar
1/2 t. vanilla
1/4 t. ground cinnamon
1 c. apple cider
Pancake:
3 eggs
1/4 c. flour
2 t. sugar
1/4 t. salt
3/4 c. 1% milk
powdered sugar for dusting
Step-by-step:
1. Make topping: Heat butter and oil in a nonstick skillet over medium. Add apples and sugar; cook, stirring, until tender and golden, about 20 minutes. Stir in vanilla and cinnamon. While apples are cooking, bring cider to a boil in a small saucepan. Cook over medium-high until reduced to 1/3 cup, 10-15 minutes. Stir into apples when they are done. Set aside.
2. Meanwhile, make pancake: Preheat oven to 400 degrees. Coat an ovenproof skillet with cooking spray and set aside. In a mixing bowl, whisk together eggs, flour, sugar, and salt until smooth. Gradually add milk, whisking until smooth. Pour batter into skillet and bake for 15 minutes. Reduce temperature to 350 degrees and bake 15 minutes more, until golden and puffed. Remove from oven (pancake will deflate as it cools).
3. Dust pancake with powdered sugar and cut into wedges. Serve immediately, with warm apple topping.
Ingredients:
Apple Topping:
1-1/2 t. butter
1-1/2 t. canola oil
4 Granny Smith apples, peeled, cored, and sliced
3 T. sugar
1/2 t. vanilla
1/4 t. ground cinnamon
1 c. apple cider
Pancake:
3 eggs
1/4 c. flour
2 t. sugar
1/4 t. salt
3/4 c. 1% milk
powdered sugar for dusting
Step-by-step:
1. Make topping: Heat butter and oil in a nonstick skillet over medium. Add apples and sugar; cook, stirring, until tender and golden, about 20 minutes. Stir in vanilla and cinnamon. While apples are cooking, bring cider to a boil in a small saucepan. Cook over medium-high until reduced to 1/3 cup, 10-15 minutes. Stir into apples when they are done. Set aside.
2. Meanwhile, make pancake: Preheat oven to 400 degrees. Coat an ovenproof skillet with cooking spray and set aside. In a mixing bowl, whisk together eggs, flour, sugar, and salt until smooth. Gradually add milk, whisking until smooth. Pour batter into skillet and bake for 15 minutes. Reduce temperature to 350 degrees and bake 15 minutes more, until golden and puffed. Remove from oven (pancake will deflate as it cools).
3. Dust pancake with powdered sugar and cut into wedges. Serve immediately, with warm apple topping.
Labels: breakfasts
