Snow day #7.
Not that I’m counting … but … 7!
And likely number 8 tomorrow.
In all honesty, I really don’t mind. My boys much prefer the cold and snow to the hot and muggy. So, at least this lessens the amount of time that they will be in the house complaining that it’s too hot.
Perhaps. A girl can hope.
I decided to liven up our usually boring breakfast routine – eggs, meat, fruit, muffins. repeat. – with a new twist on an old friend.
A couple of years ago, I discovered the beauty of the Dutch Baby – an oven pancake made with eggs, milk, and flour. The boys would scarf down the whole thing, leaving very little for their two parents-with-a-big-appetite.
I made it plain; Big Britches and The Bread Guy would eat it with maple syrup while Mr. Selective would slather his with chocolate chips.
And then, one day, they suddenly didn’t.
“I don’t think I like that any more.”
I think I had overused it and so they got tired of it.
Fast forward to this morning … I was in the mood to make something different, so I decided to revisit this old friend … and add some caramelized apples. A friend had told me that she makes hers with apples, so I figured I’d give it a whirl … knowing full well that The Bread Guy would be greatly displeased and that there was a chance that the other two wouldn’t eat it.
Sometimes you just have to throw caution to the wind.
- 2-3 tart apples (I used Pink Lady)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ cup butter
- ¼ cup coconut palm sugar (or brown sugar)
- 1 cup milk of your choice
- 1 cup whole wheat or all-purpose flour (or ¾ cup sprouted wheat)
- ¼ teaspoon nutmeg
- 6 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- dash salt
- Preheat oven to 400 degrees.
- If using an iron skillet, go ahead and stick that in the oven to warm with it.
- In large mixing cup, whisk to combine milk, flour and nutmeg, making sure to get all the lumps out.
- In separate bowl, whisk together eggs, maple syrup, vanilla and salt.
- Add egg mixture to flour mixture and mix well.
- Peel and slice apples. I cut them in half also. Not for any real reason, mainly just because I felt like it.
- In a small bowl, combine sugar, cinnamon and ginger.
- Once the oven has come to temperature, cut the butter into 4 tablespoons and drop it in the iron skillet.
- Let it melt and then pull the skillet out of the oven.
- Sprinkle the coconut or brown over the bottom of the skillet.
- Spread apples on top of brown sugar, keeping it as close to a single layer as you can.
- Sprinkle cinnamon sugar mixture on top of the apples.
- Put the skillet back in the oven.
- When the apples are caramel-y and bubbly, pull the skillet out.
- Pour the batter into the skillet, making sure to cover the apples.
- Stick it back in the oven and cook for 20-30 minutes, or until the middle is cooked through.
- Serve with fresh whipped cream.
You can make a plain Dutch Baby by simply eliminating the apple part of the recipe and just adding the batter to the hot butter.
I have to give props to The Bread Guy because he did give this a fair shake, but the “apple flavor” overtook the “pancake flavor” and made it not edible. Add a squished-up nose and a lemon-face and you get the picture. Everyone else ate it. Happily.
They usually avoid the edges of a plain Dutch Baby, but that was the best part of this one. Crispy, sugary, buttery deliciousness.
How to top this on the mostly-expected snow day number E.I.G.H.T tomorrow?