we went apple picking yesterday at Parlee Farms in Tyngsboro. Such a lovely place!! Matteo had an awesome time. Anything with food involved usually helps, as long as we kept letting him eat apples he did great. He was amazed by the hayride and the tractor! He thought the pumpkin patch was a playing field and continually lifted pumpkins up and then threw them. Fun times!
I’ve always seen recipes/pictures for dutch baby or german pancakes and have wanted to try so I figured today was a good day with apples fresh from the orchard.
I found a couple of recipes to base what I did off of. I liked the Dutch Baby Love: Dairy-Free, Gluten-Free German Pancakes Revisited post over at go dairy free but it only talked about topping the pancake with fruit rather than baking it inside it. it did have a link to sinful cinnamon apple saute that was recommended for topping the pancake. I did however find a similar recipe (WHEAT FREE APPLE CINNAMON DUTCH BABIES) by the same author which involved putting apples in the bottom of the pan before the batter but not doing anything to them prior to that. So I made the apple saute and then went with the first recipes measurements but with the concept of the second recipe that included the apples in it. also I used regular flour as we can eat flour (thankfully) in this house! I did come across a vegan recipe for this using egg replacer but again thankfully we can eat eggs here and Matteo eats them by the dozen.
Simply Scrumptious Cinnamon-Apple Sauté found at Alisa Cooks
- 2 Medium Apples (around 3/4 to 1 lb), sliced 1/4-inch thick (no need to peel!) (I peeled and diced)
- 1 Tablespoon Lemon Juice (fresh squeezed if you have it) (omitted)
- 1-1/2 Teaspoons Oil or Margarine (I used coconut oil)
- 1 Tablespoon Honey or Maple Syrup (I used maple syrup)
- 1/4 Teaspoon Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Nutmeg
- Generous Pinch of Salt (especially if using oil rather than margarine)
In a medium sized bowl, toss the apple slices with the lemon juice and briefly set aside. (omitted)
In a large skillet, melt heat the oil or margarine over medium heat. Add the honey or maple syrup and the vanilla extract, giving everything a quick stir. Add the apples, and stir to coat them with the sweet sauce. Sprinkle on the cinnamon, nutmeg, and salt, and once again, stir to ensure the apples are evenly coated.
Cover, and allow the apples to cook for 3 to 5 minutes (or until desired tenderness) checking in to stir once or twice.
Dairy-Free Dutch Babies found at go dairy free
- 1 cup of your flour of choice
- 1/8 Teaspoon Salt
- 1 Cup Regular or Unsweetened Milk Alternative (I used Almond Breeze Original Almond Milk)
- 1 Tablespoon Maple Syrup, Honey, or Agave Nectar (I used pure maple syrup)
- 1/2 Teaspoon Vanilla Extract
- 4 Medium Eggs, brought to room temperature if you have time
- 1/2 Tablespoon Coconut Oil or Dairy-Free Margarine (I used coconut oil)
- prepared Cinnamon-Apple Sauté (see above)
Preheat your oven to 425ºF
Sift the flour and salt into a medium-sized mixing bowl. Whisk in the milk alternative, sweetener, and vanilla, stirring until everything is well combined.
Whisk in the eggs one at a time until incorporated.
Put the coconut oil or margarine in a 9″ pie plate, cast iron pan, or similarly sized baking dish, and place it in the oven for a few minutes, or until the oil / margarine is melted and the pan is good and heated.
Removed the dish (with a pot holder!) and swirl the oil / margarine around a bit to coat. Put the already prepared Cinnamon-Apple Sauté in the pie plate. Pour in the egg batter, pop it in the oven, and leave it be for 25 minutes.
The batter will climb up, swelling a bit like a souffle (it is really fun to watch). When you take it out of the oven, it will deflate …
Cut into wedges and serve immediately