In my family dutch babies, were known as oven pancakes. They are baked at high heat in cast iron skillets (Pyrex pie pans work in a pinch), and have four ingredients: flour, milk, eggs, and butter. My recipe for this gluten free dutch apple baby, adds in an apple and cinnamon for a flaky, custardy treat. We always ate these pancakes for breakfast, but they make excellent desserts, and with the addition of the apple, this gluten free dutch apple baby with a dollop of whipped cream—yum.
I used a mandolin to thinly slice my apple, but a nice sharp knife will do the trick as well. We basically want really thin pieces that will cook all the way through by the time this gluten free dutch apple baby is done. One key to achieving a rich buttery flavor, is coating the pan REALLY well with butter. We’re talking a white film, not clear. That’s all the butter in this recipe so don’t skimp.
This gluten free dutch apple baby recipe is also great because after you pop it in the oven, you can walk away and get ready for your day. 20 or so minutes later, and you have a delectable breakfast, that will keep you full and happy until lunchtime!
Gluten free Dutch Apple Baby
Makes one pancake
3 eggs
1/2 cup milk
1/3 cup gluten free flour (I use 1-to-1 baking flour)
1 T. salted Butter
1 apple-thinly sliced
1/2 t. cinnamon
1/2 t. vanilla
Pinch of salt
1. Begin by preheating the oven to 450 degrees. Butter a cast iron skillet (or Pyrex pie pan) with 1 tablespoon of butter. This should be a very think coat of butter.
2. Thinly slice an apple and place in layers onto the bottom of the pan. Top with cinnamon.
3. In a small bowl, whisk together the eggs and flour. Once no chunks remain, stir in milk, salt, and vanilla. Pour over the apples slowly and bake for 20-25 minutes. The pancake is done when the edges are a deep golden brown.
