Wednesday, October 28, 2009

What's Cooking Wednesday - Dutch Apple Baby

So I was parusing the Williams-Sonoma website the other night, a guilty pleasure, and came across this little product... Dutch Baby German Pancake Mix for $9.50!?! What? Let me help you out here. I know, we have done this recipe before but it is so good and HELLO! It's apple pickin' season. Do you know how I know? Because the on-base grocery store has their name written in apples at the front door. I know...Lame! But $9.50? Let me save you a ten spot plus shipping because I have an awesome recipe for a Dutch Apple Pancake and everything in this mix is probably already in your pantry and refrigerator.

**Need a little variety? Use pears instead of apples or add a little cinnamon or pumpkin pie spice to the batter...Mix it up!!

German Apple Pancake

2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar

Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.

Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.

Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.

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