Apple Cinnamon Dutch Baby Pancake

The whole house will smell like cinnamon......

Apple Cinnamon Dutch Baby Pancake
Makes 6 servings
Total time: 45 mins
Preheat oven to 450

1 large Gala apple, peeled and sliced - 1 tbs sugar - 3 tbs butter, divided - 2 large eggs - 1/ 2 cup fat-free or low fat milk - 1/2 cup flour, sifted
- 1/2 tsp ground cinnamon - 1/4 tsp salt - 1/4 tsp ground nutmeg - 1 cup sour cream - 1/2 cup firmly packed light brown sugar - 1 to 4 tbs apple
cider or orange juice - powdered sugar for garnish

Heat a 10 inch cast iron skillet over med-high heat 5 mins.  Toss together apple slices and sugar in small bowl.  Melt 1 tbs butter in skillet.
Add apple slices and sauté 3 to 5 mins or until tender.  Remove apples from skillet and wipe skillet clean.
Whisk together eggs and milk in a med bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 tbs butter in skillet over med-high heat,
Immediately pour egg mixture into hot skillet and top with cooked apples.
Bake at 450 for about 20 mins or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small micro safe bowl. Micro at high 45 seconds. Whisk until sugar dissolves.
Stir in apple cider, 1 tbs at a time until desired consistency is reached.
Serve with hot pancake.
Like a soufflé, it will begin to deflate as soon as it leaves the oven, that will not affect the flavor.



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