Growing Chefs! Ontario Apple Dutch Baby

Apple Dutch Baby

Dutch babies are the best of pancakes, popovers and crepes, all brought together in one skillet!
Serves 4
2 tablespoons butter3 large apples, peeled and sliced6 tablespoons granulated sugar1 teaspoon ground cinnamon3 eggs1/2 cup all purpose flour1 lemon, zested and juiced1/2 cup non-dairy milk substitute or ½ cup water with 1 tablespoon sour cream Pinch of salt
Cutting boardChef’s knifeMeasuring cupsMeasuring spoonsBowls, various sizesRaspWhiskSpatulaCast iron panDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Get Prepped!

Use rasp to remove yellow zest from lemon and set aside. Peel apples, and cut around the core. Thinly slice the apple, and cut lemon in half. Squeeze the lemon juice over the apples and toss them, to prevent them from oxidizing.

In a separate mixing bowl whip eggs until frothy. Add flour, non-dairy milk substitute and lemon zest, then beat with spatula until smooth.

Get Cooking!

Melt butter in a cast iron pan over medium heat.

Add apples, sugar and cinnamon and cook over medium heat while stirring constantly for about 3 – 5 minutes.

Remove from heat and pour batter mixture over the apples.

Place into 400°F oven for 15 – 20 minutes, until puffed and golden brown.

Remove from oven, cut into 4 wedges and serve immediately.