Dutch Babies!

One or more of the girls have been sick with a head cold in the last two weeks. It finally caught me and the last few days have been miserable. Last night was the first decent sleep I've had in about 4 night. So today with some newly found energy, I decided to make a yummy breakfast treat! Dutch babies! Apple cinnamon Dutch babies to be exact. And while I was at it, why not make an apple syrup to go with?! It came out so good, and while it has a lot of steps it really didn't take that long and it was SOOO worth it! My littlest declared it "Dwishes Mama!" Don't you just love toddler speak? Anyhow, here is a drool worth picture and the step by steps. Please try it and let me know what you think.

INGREDIENTS:

1 Meyer lemon

3/4 cup sugar

1 Tbsp cinnamon 

1 tsp freshly grated nutmeg

1/2 tsp ground ginger

1 large apple

3 eggs

1/2 cup half and half

1/2 tsp almond extract

1/2 cup AP flour

4 Tbsp butter

1/2 cup apple juice.

DIRECTIONS:

1) Preheat oven to 425*

2) Into a small sauce pan add the zest from the lemon, juice from 1/2 the lemon, 1/4 cup of the sugar, cinnamon, nutmeg, and ginger. Set asside.

3) Peal and core the apple (I used Fuji). Cut it into quarters, then each quarter into 3 wedges for a total of 12 wedges. Then chop each wedge into 1/4 pieces. Add the chopped apples to the sauce pan, tossing to coat. Place over medium low heat and let simmer, stirring occasionally.

4) Melt 2 tablespoons of the butter and set aside. Add remaining 2 tablespoons to a large 10 or 12 inch cast iron skillet (or any frying pan that can be used in the oven), and place in the oven to melt the butter and preheat the skillet.

5) This is a good time to check on the apples and stir them. Next, beat the eggs, half and half, and almond extract in a large bowl. Add the flour and whisk until thoroughly combined. I like to use an immersion blender but a whisk will work just fine. Lastly add the melted butter and whisk or blend forming the pancake batter. Set aside.

6) Drain apples, returning liquid to the pan. Set aside.

7) Remove cast iron skillet from the oven. Tilt to coat with the melted butter. Add the pancake batter into the skillet. Sprinkle apples on top. Return the skillet to the oven and bake until a medium brown and puffed up (10-12 minutes). Turn off the heat and let the pancake sit in the cooling oven for an additional 10 minutes. Pancake will puff up during cooking and deflate while it cools.

8) While the pancake is cooking, finish the apple syrup. Add the 1/2 cup apple juice and remaining 1/2 a cup sugar to the the liquid from the cooked apples. Squeeze the remaining 1/2 a lemon into the mixture & heat over medium low heat, stirring occasionally. The syrup will be ready when the pancake is ready.

9) Slice the pancake, drizzle with the apple syrup, and enjoy!