Recipe: Dutch Baby with Apples and Raisins
We are obsessed with this dish lately, and it's perfect for your cider brunch. A Dutch baby is a sweet breakfast dish, kind of like a cross between a crepe, pancake, and a popover. This recipe makes one very generously sized pancake, great for a romantic shared brunch for two. A healthy, hangover helper for one, or a nice brunch appetizer to share. We suggest pairing this with a semi-dry cider like The Mitten.
- 3 large eggs
- ¾ cup milk
- 2 TB melted butter (plus a little extra to grease your cast iron pan)
- 2 TB corn starch
- ½ cup AP flour
- 2 TB sugar
- 1 tsp salt
2-3 apples, tossed in cinnamon and sugar and then sautéed with a small handful of raisins and a good dollop of butter.
- Preheat oven to 450°F.
- Place an 8-10 inch cast iron pan in the oven to preheat for at least 20 minutes. (About the amount of time it takes to whip up the batter)
- Pour 1 TB melted butter in, and around the hot pan, pour off any excess.
- Pour batter into greased, hot pan.
- Bake 20-25 minutes, or until puffed and deeply golden brown.
- Pour over a warm mixture of sliced apples and raisins that have been sautéed in butter, cinnamon and sugar. Top with powdered sugar and serve warm.