Gluten -Free Apple Dutch Baby
A Semi-Homemade Recipe
Hi Readers, Just in time for the weekend, or any old time for that matter, here’s a truly wonderful twist on the pancake; a Gluten-Free Apple Dutch Baby!
The “North Shire Lodge” in Manchester, Vt. boasts a chef named Tim whose idea of scrumptious involves America’s favorite fruit: Apple, and favorite breakfast meal, the Pancake. This recipe is tweeked from his original which used regular flour. In mine, as often is the case, I used a Pancake Mix, my fave is King Arthur. It’s served all dressed up in a great Apple Cider Syrup, so if you can, go for it!! Now…get the family gathered ‘round, and enjoy!
The Dutch Baby will come out of the oven all puffed up, but will deflate a bit after a few minutes. This changes nothing in the flavor. Work in 2 batches.
Ingredients : to serve four:
Apple Cider Syrup
4 cups Apple cider
2 tbsp. Sweet Butter
1 tbsp Light Brown Sugar
1 tsp. Vanilla Extract. (Pure extract only, imitation is not gluten-free)
½ tsp. cinnamon powder
3 cups “King Arthur” Gluten Free Pancake Mix. If you have a favorite G-F mix, use that. I just prefer K.A.)
2 Large Eggs
2 Tbsl. Vegetable Oil or Canola Oil. (Never use Olive Oil here.)
1 ½ cups Milk or your substitute of preference. (I used Coconut Milk)
½ tsp Cinnamon Powder
4 tbsp Sweet Butter, separated into 2 parts.
Apples for Dutch Baby:
1 Macintosh Apple and 1 Granny Smith Apple. Peel and core, then slice into ¼ in. thick slices.
1 tbsp Brown Sugar
½ tsp Cinnamon Powder
2 tbsp Sweet Butter
Apple Cider Syrup:
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium heat in large saucepan. Reduce heat and simmer until thickened and like a syrup. Watch this, as it may burn easily. Set aside .
Apple Dutch Baby:
Preheat oven to 425 degrees. If you have a convection oven, so much the better .
Cut up the apples and season. Toss well to coat with the cinnamon and brown sugar.
Melt 2 tbsp butter in a skillet or oven proof-non-stick pan.
Add the prepared apples and simmer until soft but not breaking apart.
Remove from skillet & set aside for a few minutes.
Before you mix the batter, take that same skillet and wipe out the residue of apples. Put in the heated oven to get that skillet really hot, say for 8 minutes or so.
Remove carefully, and melt the first half of butter in it ( 2 tbsp). I also tilted the pan so some of the butter coated the sides a little.
In a large bowl, make the pancake batter. Add the cinnamon to the mix and combine well.
Getting back to the buttered pan, place half of the apples in the center.
Pour ½ of the batter on top.
Bake until pancake is puffed and golden in color, as the photo above demonstrates. The edges of mine had a slight crispness and yet the center was light and moist.
Repeat the procedure for the second half of your batter, using that last 2 tbsp of butter to coat the skillet.
I used a 10 in. non-stick cake pan, and it worked equally as well.
Serve with that yummy syrup and get ready to accept the applause. That is, thanks to Tim in Vermont!