The Apple Lover's Cookbook by Amy Traverso

Author:Amy Traverso
Language: eng
Format: epub
Publisher: W. W. Norton & Company

Dutch Baby

Dutch Baby

Also called a German pancake, this egg-leavened breakfast dish is like a sweeter version of Yorkshire pudding and a close cousin of the popover. I love it because it solves my eternal breakfast dilemma, providing the sweetness of pancakes, without the sleepiness that follows an all-carb feast. It also takes very little time to make, but looks so impressive, all golden and puffed up, when you bring it to the table.

APPLE NOTES: A sweeter apple pleases my morning taste buds better than an acidic one. Favorite firm-sweet varieties include Baldwin, Ginger Gold, Gravenstein, Honeycrisp, Jazz, and Piñata.

EQUIPMENT: 12-inch cast iron or other heavy-bottomed skillet

MAKES: 4 servings • ACTIVE TIME: 20 minutes • TOTAL TIME: 35 minutes

¾ cup (110 g) all-purpose flour

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

1 teaspoon kosher salt

3 tablespoons (43 g) unsalted butter

1½ large firm-sweet apples (about 12 ounces total; see Apple Notes) peeled, cored, and cut into ⅛-inch-thick rings

5 large eggs

1 cup (240 ml) whole or 2% milk

Confectioners’ sugar for sprinkling

Lemon wedges

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