Breakfast: Apple Dutch Babies

By SharonE

By far, at the top of my list for breakfast items. Cast iron skillet is essential to attain the crispness.

Ingredients

• 3 large eggs
• 3/4 cup fat-free or low-fat milk (don't use whole milk)
• 3/4 cup all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 1 large apple (jonagold, pink lady, gala, etc.), peeled and thinly sliced
• 1 tablespoon granulated sugar
• 4 tablespoons butter, divided
• 1/2 cup sour cream
• 1/4 cup firmly packed light brown sugar
• 1 to 2 Tbsp. apple cider or orange juice
• Garnish: powdered sugar

Details

Servings 2

Preparation

Step 1

1. Preheat oven to 450°. Heat a 10 or 12-inch cast-iron skillet over medium-high heat 5 minutes.

2. Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Add vanilla.

3. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 minutes or until tender. Remove apples from skillet.

4. Melt remaining 3 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.

5. Bake at 450° for about 20 minutes or until pancake is golden and puffed.

6. Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake.