Dutch Baby Pancake Recipe

1/3 cup butter (for baking dish)

2 eggs, at room temperature

Just place eggs in hot tap water for a few minutes.

1/2 cup milk, warmed

1/2 teaspoon vanilla

1 apple, shredded

1/2 cup all-purpose flour (see suggestions)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

Powdered sugar for dusting

Preheat oven to 425 degrees F. Place 1/3 cup butter block on a 9 x 13 baking dish and put it in the oven while preheating.

In a small bowl, whisk eggs. Mix in the milk, vanilla, and shredded apple.

In a medium mixing bowl, sift or mix together the flour, nutmeg, cinnamon, and salt. Make a well in the center of these dry ingredients and pour in the egg mixture. Stir just until everything is moistened.

Remove baking dish from oven. Pour in batter (do not stir or mix) and bake on center rack 20 - 25 minutes or until puffed and lightly browned. Remove from oven and dust with powdered sugar. This dutch baby pancake recipe tastes great topped with lemon juice or maple syrup.


Make this dutch baby pancake recipe even better
(for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!