CHEF JEFF — ONE BYTE AT A TIME: Dutch BabyThis comes from “The Apple Lover’s Cookbook.”
By: Herald Staff Report,
This comes from “The Apple Lover’s Cookbook.”
¾ cup flour
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup 2 percent milk
3 tablespoons unsalted butter
1½ large firm-sweet apples (such as Honeycrisp), peeled, cored and cut into 1/8-inch rings
Powdered sugar for garnish
Preheat oven to 425 degrees. Set rack in middle position. In bowl, sift flour . Stir in sugar, cinnamon, salt. In large bowl, whisk eggs, milk until it drizzles from whisk in thin stream. In 12-inch skillet over medium heat, melt butter. Layer apple slices in single layer. Cook (no stirring) 2 minutes. Gently flip slices. Cook until tender. Add flour mixture to egg mixture. Whisk. Pour into hot skillet with apples. Put in oven. Bake until pancake is puffed, golden. Remove from oven, sprinkle with powdered sugar. Serve with lemon to squirt over top.
Yield: Serves 4.
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