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It’s the time of year for apples! We have planted quite a few apple trees in our orchard, but it will be a couple years yet before we will get a harvest. Good things come to those who wait. That’s what I keep telling myself anyway! Imagine my delight when one of our neighbors stopped by with several boxes of apples! She had canned apple jelly and applesauce and had apples to spare. She graciously shared the bounty.
We’ve been enjoying all things apple ever since. There’s something magical when you combine apples with cinnamon and nutmeg. Yum!! One of our favorite apple recipes is a Cinnamon Apple Dutch Baby pancake. Not only is it big on flavor, it’s a quick breakfast or breakfast for dinner meal. I make it in my cast iron skillet, which is my favorite way to cook!
Any gluten free flour mix can be used in this recipe. My favorite flour mix is Bob Red Mill’s 1:1 Gluten free flour. It really does work in place of wheat flour for many, if not most baked goods, which makes gluten free baking a snap! When I started baking gluten free 11 years ago, things weren’t as simple.
We started sweetening baked goods with maple syrup in an attempt to avoid cane sugar. The maple syrup compliments the apples and cinnamon nicely in this dish. If you’re new to using maple syrup in baking, here is a great conversion chart to help you substitute maple syrup for sugar.
What is a Dutch Baby Pancake?
A Dutch Baby isn’t actually Dutch at all. It originated in the Pennsylvania Dutch Community, who are German. “Dutch” is really refering to “Deutsch, which is the German word for German. Dutch Baby Pancakes are related to a German pancake, or Pfankukken.
So now that you know what it is, let’s get to cooking!
- 2 tablespoons butter*
- 3 medium apples, cored and chopped into bite size pieces
- ¼ cup maple syrup
- 6 eggs
- ½ cup whole milk (or milk alternative of choice)*
- ½ cup gluten free flour mix
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- Heat the oven to 425F.
- Melt butter or oil of choice in a cast iron skillet (a 10 inch skillet works great) over medium heat.
- Place chopped apples in the skillet and saute for about 5 minutes, until tender.
- Add maple syrup to the apples and continue cooking over medium heat until the syrup starts to thicken, stirring occasionally.
- Take skillet off of heat and allow apples to cool while mixing up the batter.
- Crack eggs into a bowl and add milk. Whisk until well blended.
- Add gluten free flour mix, cinnamon, nutmeg and salt and whisk until smooth.
- Pour the batter over the apples and place skillet into the oven.
- Bake for 12-15 minutes, or until the pancake turns brown and puffs a bit.
- * Dairy free option: I use coconut oil in place of butter and cashew milk in place of the milk with great success.