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Dutch Baby Apple Pancake

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 20 mins
Bake time 30 mins
Yield Serves 4

Ingredients

  • 1/2 cup half-and-half
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons lemon juice
  • 2 Granny Smith apples, peeled, cored and sliced
  • 1/4 cup chopped walnuts, optional
  • Confectioners' sugar, optional

Nutrition Information

  • calories 373
  • fat 25 g
  • satfat 14 g
  • protein 8 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 216 mg
  • sodium 213 mg

How to Make It

  1. Preheat oven to 375°F. In a blender, process half-and-half, eggs, vanilla and 2 Tbsp. butter until smooth. Blend in flour, salt and 1/4 tsp. cinnamon.

  2. In a 10-inch nonstick skillet, mix remaining butter and cinnamon with brown sugar and lemon juice. Bring to a boil over medium-high heat, stirring. Stir in apples, reduce heat to low and simmer, stirring often, until apples are tender and liquid has thickened, about 7 minutes.

  3. Pour batter from blender over apple mixture; sprinkle with nuts, if desired. Bake until set and top is golden, 25 to 30 minutes. Sprinkle with confectioners' sugar, if desired.

Also appeared in: All You, September, 2011;