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Puffy Apple Cinnamon Pancakes (Dutch Babies)

This recipe makes five individual puffy pancakes, but the batter will cook up beautifully in an eight-inch cake pan. The instructions are the same either way. Feel free to use other fruits here, depending on the season. If you are making this in a hurry, you can skip the apples and simply sprinkle the cinnamon/sugar over the top before baking.
Course Breakfast
Cuisine Dutch
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Author Katie Morford

Ingredients

  • Canola oil or non-stick cooking spray
  • 2 tablespoons butter
  • 1 large crisp apple
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 4 eggs
  • 1 cup whole-wheat pastry flour
  • 1 cup low fat milk
  • Special equipment: Five 8-ounce, wide-mouthed mason jars or five 6-ounce ramekins.

Instructions

  1. Preheat oven to 425 degrees F.
  2. Coat the sides of the jars with oil or cooking spray. Put a piece of butter in the bottom of each jar, dividing the 2 tablespoons evenly amongst the jars. Set jars in a baking pan and put in the oven to melt the butter. Once the butter is melted remove the baking pan with the jars.
  3. While the butter is melting, peel the apple, remove the core, and cut into a 1/3-inch dice. In a small bowl, mix the apple together with the sugar and cinnamon. Set aside.
  4. Crack the eggs into a medium bowl, ideally one with a lip for pouring. Whisk the eggs well until they are light yellow and a little foamy. Add the flour and milk and beat again until silky smooth with no visible lumps.
  5. Pour the batter into the jars. Spoon the diced apple on top of the batter, dividing evenly amongst the jars.
  6. Put the pan with the jars into the oven and bake until the pancakes puff up generously and are golden brown across the top, about 20 minutes.
  7. Remove from oven and serve, being cautious because the jars and pancakes will be hot. Delicious with maple syrup and your favorite jam on the side.