Friday, December 13, 2013

Apple Dutch Baby Pancake ...... made in a cast iron skillet

I love any recipe using Cast Iron cookware. Here's a great example:

I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.
I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends.

I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.

Apple Dutch Babies

3 TBS butter
4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.
1/4 C Brown Sugar
2 TBS Cinnamon
1 1/2 C Bisquick Mix
1/4 C Granulated Sugar
1 C Buttermilk
1 TBS Lemon Juice
1 tsp Almond Extract
2 Eggs
1 TBS Cinnamon/Sugar mixture
Warm Maple Syrup

Heat the oven to 450 degrees.

Place the butter in the oven  in a 10" Cast Iron Skillet and melt it, about 2 minutes.
Brown Sugar
Toss to coat well.

Bake for 2 minutes
Stir and bake an additional 2 minutes.
Stir again and bake an additional 3 minutes.
Stir for the last time.

Reduce heat to 400 degrees.

In a large bowl, whisk together:
Granulated Sugar
Lemon Juice
Almond Extract
Whisk Well

Pour Batter evenly over the Apples.
Bake at 400 degrees for 25 - 30 minutes.
Sprinkle with Cinnamon/Sugar

Serve with Warm Maple Syrup.

Peace in the Kitchen

Homemade Bisquick Mix: (use this mixture whenever a recipe calls for Bisquick)

6 C flour
3 TBS Baking Powder
1 TBS salt
1 C Vegetable Shortening

In a large bowl, sift together:
Baking Powder
Sift this mixture 3 times ( don't skip this process)
Cut in Shortening with a Pastry Blender or 2 Forks until the mixture is crumbly!
Store this in an airtight container for up to 4 months in the refrigerator.

Peace in the Kitchen!

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