Oh, boy! I made this recipe this morning out of my new MOPS cookbook (altering it to make it healthier) and oh my gosh, my son (who never asks for seconds) asked for thirds! Super easy, healthy, cheap and tasty - just they way I like my breakfasts. I just had to share my healthy version of this recipe with all of you.Dutch Baby Ingredient List:
2 chopped apples or pears (skins on or off)
2 to 4 T butter
cinnamon
sucanat or honey
1 cup milk or buttermilk
1 cup whole wheat pastry flour
2 eggs
pinch salt
1. Pre-heat oven to 400 degrees F. Chop apples or pears, saute in butter in 10 1/2 inch oven-proof skillet (could use a smaller or bigger pan or dutch oven, just depends on how thick you want it to be) on medium high heat until fairly tender. If you want them to get done faster, put a lid on to steam.
2. Sprinkle some sucanat or honey and cinnamon to taste over sauteed fruit.
3. Meanwhile in medium bowl, whisk together milk, flour, eggs and salt. Pour over fruit when it is done being sauteed.
4. Put in oven and bake 25 to 30 minutes. When it is done, it will look like the picture below. Golden brown and puffed up.
5. When you take it out of the oven to cool, the middle will sink down. I sprinkled a little bit of sucanat on the top, sliced it up as you would a pie and served. You could also serve this with honey, whipped cream or homemade maple syrup that I make from sucanat (see Lables-->Recipes-->Condiments on my sidebar). Enjoy!BTW, this recipe can easily be doubled, just use a larger or two pans and increase cooking time.
9 comments:
Looks so yummy!!!!
That looks wonderful and special for company. We almost always eat oatmeal for our b'fast...mostly because we have students coming in early and need to get on with the day. I will save the recipe, though, for some holiday or company.
If you didn't have cast iron skillets what could you use?
My dutch babies have never had the fruit cooked in it. I always have done large pans of just the 'pancake' part and piles on fresh peaches when it came out of the oven.
Will have to try your way!
PS I use all sizes of baking pans as I enlarge the recipe up to 3X the original size. Those with a 1-2 inch side work best.
Connie,
That sounds good, too. Fresh fruit piled on top would be really good. With apples and pears I think you'd want to cook them first to make them tender.
Stacie,
If you don't have an oven-proof skillet, I would transfer the sauteed fruit into a baking dish, pour the batter over the fruit and cook using the same instructions.
That looks yummy! I love the look of your blog and that picture in your header is great!
Thanks for posting this recipe...I will have to try it out. It sounds similar to something I have made before and you are right...YUMMY! :)
Blessings,
Camille
Made this for lunch today...it was yummy and we will make it again...thanks for sharing!
Blessings,
Camille
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