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Apple Dutch Baby – An Eggy Baked Pancake-like Thing

I reached the age of 40 never having heard of a “Dutch Baby”.  The first time I heard about it was watching Melissa D’Arabian make a Vanilla Dutch Baby on her “Ten Dollar Dinners” show.  I tried that recipe and liked it, but then I went looking for a healthier version with less flour, but the whole wheat kind and more eggs for protein. 

I found this recipe at Nourished Kitchen which is one she developed based on the one in the Nourishing Traditions book by Sally Fallon.

So, I hope I gave everyone credit and here is the version I make.  It does take about 45-50 minutes total to prepare, so not a quick breakfast, but I got up a bit early today and since most of the time it is just baking on its own in the oven, I used that time to pack the girls’ lunches.  But usually, this is a Saturday brunch dish for us.

Apple Dutch Baby
Yields 6 to 8 servings

  • 2 Tbsp butter, peanut oil, or coconut oil
  • 3 medium apples, cored and finely diced to about 1/4″ (if organic, leave the skins on)
  • 6 eggs (organic is good and pastured is better)
  • 1/2 cup milk
  • 1/2 cup whole wheat pastry flour (if you use regular whole wheat it will tasted fine, just not puff very much)
  • 1/4 cup unrefined cane sugar, such as Demerara or Sucanat
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1/4 tsp natural lemon extract, optional (or you could use some lemon zest instead)

Preheat oven to 425 degrees F. Melt butter or place oil in a cast iron skillet over a moderate heat, and toss in chopped apples. Gently fry the apples until they are tender.  Meanwhile, put eggs and milk together in your blender container and blend until smooth and fluffy.  To the egg mixture, add flour, sugar, cinnamon, cloves, salt and lemon. Blend again until smooth; it will be very liquidy. Remove the skillet from the heat, pour the batter over the cooked apples and bake in an oven at 425 degrees F for 35 to 40 minutes until puffed and golden. Serve the Dutch Baby cut in wedges immediately.  I somtimes top with a bit of real whipped cream.

Note: You can do this without using an oven-safe skillet such as cast iron, but then you would have to transfer the cooked apples to an oven safe pan before adding the batter.  Using the cast iron skillet saves on clean-up.

The girls all love this dish.  Emma and Leah both had an extra piece.  It is a bit of a treat and the nutrional information is here given here assuming 8 servings.  If you are thinking of serving it with anything sweet such as maple syrup or honey, then do reduce the amount of sugar in the recipe.

– Stacey


About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

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