I feel like it’s been a while since I’ve made an honest to goodness, cozy breakfast recipe, so here we are. This one was so ripe for a redo and I was so waiting for apple season to make itself known so I could remake my original Dutch baby, a German favorite (for more on that history, check out my very old and decrepit post about it) that needed a reshot, refresh and some brandy to boot. I transformed was what already pretty delicious into this apples foster dutch baby perfection that you see here.
I love a Dutch baby, but rarely get when I brunch out because it takes a good about of time to bake, a fine situation when home in your jammies, but less ideal when you’re holding up everyone else’s eggs benedict. Right?
The best thing about this recipe is that most of it can essentially be made the day before; the batter needs a nice 30 minutes or overnight in the fridge and the brandied apples can easily be reheated, no deliciousness lost.
Served with powdered sugar, fresh whipped cream, or if you’re a true champ like me, ice cream, this is perfect for breakfast or dessert. Or both.
Apples Foster Dutch Baby
Traditional oven-baked Dutch baby pancake, puffed and fallen with apples foster sauce in this apples foster Dutch baby.
Ingredients
- For the pancake:
- 2 eggs
- 2 egg whites
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 TB sugar
- 1 cup milk, 2% or whole
- 1 TB unsalted butter, melted, plus 1 tsp more for the pan
- 1 tsp vanilla
- 1/4 cup sugar
- 1/8 tsp cinnamon
- pinch nutmeg
- For the apples foster:
- 2 cups sliced apples
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 cup brandy
- Fresh whipped cream or ice cream, to serve
Directions
- Step 1 In a large bowl, blend the eggs, flour, baking powder, 2 TB sugar and salt. Mix in the milk, stirring constant. Add the vanilla and 2 TB melted butter. Set aside 30 minutes or overnight.
- Step 2 Preheat the oven to 425F.
- Step 3 Melt 1 tsp in an ovenproof 10” skillet (I used a cast iron pan).
- Step 4 In a small bowl, mix together ¼ cup sugar, cinnamon and nutmeg. Sprinkle this over the melted pan butter.
- Step 5 Place pan over medium-high heat until it bubbles. Pour the batter in the pan, place in the oven and bake for 15 minutes.
- Step 6 Reduce heat to 375F and bake another ten minutes until golden and puffy. Sprinkle with powdered sugar.
- Step 7 While the pancake is baking, make the apples foster.
- Step 8 To a sauté pan, add the butter, apples and brown sugar. Let cook about 10 minutes over medium high heat until the apples get soft. Stir in the brandy. Let it start to bubble, and then carefully use a long lighter to ignite it. Let the fire burn and go out (it’ll only take about 30 seconds or so), and then stir in the cinnamon at the end.
- Step 9 Spoon on top of the pancake, sprinkle with powdered sugar, top with whipped cream or ice cream and enjoy!
