“If a popover and a pancake fell in love, this baby would be their baby.”
Isn’t that an amazing comment? I wish I could claim this as my own and be this clever. But, it’s not mine. You can take a look at the source of this quote here.
Sometimes I think I live in a bubble. Where have I been that I’ve not heard of Dutch Baby Pancakes? I know I’m Italian and we didn’t make these in my house, but c’mon – I’m in the food industry – a pastry chef for goodness sake??? My family’s idea of pancakes was to take a stack of homemade manicotti shells (which were like crepes) and to put syrup on those. Awesome, btw.
But on a recent visit to San Diego to see my son and his wife, my daughter-in-law suggested we make a Gluten Free version of Dutch Baby Pancakes. I’m game.
A little research and I found that this is a light, puffy, easy to make pancake that’s also known as German Pancakes or Panakuken. It can be made plain and served with a myriad of different toppings (sweet or savory) or you can caramelize apples in your skillet (preferably cast iron), pour the pancake batter over the apples, pop it in the oven for a short 20 minutes, and end up with this divine caramelized fruit surrounded by a light puffy pancake.
Dust this “Baby” (haha) with powdered sugar and you are in heaven. Dare you to stop at just one serving.
One great thing about this, should you decide to use apples, is that you can change it up by which apple you choose. I like Granny Smiths because they are tart and maintain some structure – as opposed to turning to applesauce. But, I also tried Pink Lady’s and that was delicious as well. So, be adventurous in your apple selection.
What I did here was melt the butter and add the sugar and cinnamon mixture and waited for it to melt before I added the apples. I cooked the apples by stirring them around, but you could create a pattern with the apples – like a concentric circle – cook for a few minutes and then turn them over and cook a few minutes more before pouring in the pancake batter. Your choice.
And, here are a few tips:
- Make sure your ingredients are at room temperature. The action between the oven heat and the eggs are what is going to provide the ‘poof.’ You want to give it a good start by having the ingredients already somewhat warm.
- I like the cast iron skillet because it holds heat so well. Doesn’t mean you can’t use another oven-safe skillet, but make sure the pan you do use is still warm/hot before you pour in the pancake mix. Same benefit as above.
- Be careful with that cast iron skillet. It’s super hot. Don’t burn yourself like I did. I barely touched it and, wallah, I was in search of the Lavendar Essential Oil.
- After you mix the pancake mix, let it sit for about 10 minutes. That will allow the flour to hydrate. Give it another quick mix in the blender/Vitamix before you pour it into the skillet.
- And, it took me a minute to figure this out, but here’s a secret. You can make this recipe larger or smaller by just keeping the ratio of eggs and milk to flour the same. Every recipe I found was based on 1/4 cup of milk and 1/4 cup of flour (gluten free, of course) to 1 whole large egg. Isn’t that awesome?
And, here you go – the Baby is finished.
I have got to finish these things while there is better light outside for the photo. The sun was out and then it wasn’t and then my husband ate part of the Baby and that was that…
Linens by www.dotandarmy.com