Weekend Gourmet Flashback: Apple Dutch Baby Pancake with Currants and Almonds

Confession: I haven't been in the kitchen much the past few days. We helped my brother-in-law and sister-in-law pack for their move to Portland over the weekend, which kept us very busy. Add in working extra hours this week to meet a work deadline before we leave for New York on Saturday...and I've been a neglectful food blogger. I did cook dinner last night...we had breakfast for dinner that featured a yummy Apple Dutch Baby Pancake. That jogged my memory that I shared the recipe here last fall. 

Trust me...this oven-baked pancake is worth sharing again! It's a perfect fall brunch dish, and it also makes a fantastic breakfast-for-dinner option. I like to serve wedges of the apple-topped pancake with scrambled eggs, hash browns, and bacon. While the pancake puffs up in the oven, I saute sliced apples with brown sugar, butter, and a healthy dose of cinnamon...and I toss in a handful of currants and some chopped almonds just to up the "wow factor" a bit. Now that the weather isn't scorching-hot in Texas, I made our first Dutch baby pancake of the season last night. We totally enjoyed it. It's supposed to serve four, but the two of us devoured it in one sitting!

Apple Dutch Baby Pancake with Currants and Almonds

adapted from The Culinary Institute of America Breakfasts & Brunches Cookbook

Step 1: Preheat your oven to 400. Put 2 tbs. butter in an oven-proof 10-inch nonstick skillet. Heat the skillet in the oven until the butter is melted and bubbly.

Step 2:  While the butter is melting, make the pancake batter. Add 1/2 cup flour, 1/2 tsp. salt, 2 large room temperature eggs, 1/2 cup milk, 1/4 cup sugar, 1 tsp. vanilla, 1 tsp. cinnamon, and a dash of nutmeg to a blender or food processor. Blend until combined.

Step 3:  Pour the batter into the hot skillet. The batter is thin, but it will cook up puffy and a lovely shade of golden-brown. Do not stir!! Cook the Dutch baby pancake for 20-25 minutes, until it's puffed and golden. Do not open the door during the baking time...otherwise, your pancake may not puff up properly.

Step 4: While the pancake is baking, make the sauteed apples. Add 2 tbs. butter, 1/2 cup packed brown sugar, 1 tbs. honey, 1.5 tsp. cinnamon, and a dash of nutmeg to a non-stick skillet over medium heat. Stir to combine and cook until bubbly. Add two Macintosh apples that have been peeled, cored, and sliced. Stir to coat the apple slices with with the caramel sauce. Cook for about 3 minutes, then add 1/2 cup currants and 1/4 slivered almonds that have been roughly chopped.

Step 5: Reduce heat to low to keep the apples warm while the pancake finishes baking. When the pancake comes out of the oven, slide it onto a serving plate. The pancake will begin to deflate pretty quickly, but will have a lovely little rim to hold all that apple goodness! Pour the apple-currant mixture on top of the Dutch baby. To serve, cut into wedges.

I totally love making Dutch Baby Pancakes! Once the batter is mixed, the oven does all the work...no flipping required. The texture of the pancake is somewhere between a traditional pancake and a souffle...it's moist and delicious! I tend to stick with apples exclusively, but I've seen recipes that top the Dutch baby pancake with sauteed peaches and pecans...or even berries and whipped cream. Whatever fruit topping you pick, I hope you'll whip one of these babies up soon!!!

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