If you’re looking for a magical treat to add to your Christmas morning spread, we’ve got two words for you. Dutch. Babies. Apple Sugar Plum Dutch Babies, to be precise! A hybrid type breakfast treat that is a little like a pancake, a little like a crepe and a little like a popover, it brings the ‘wow’ factor to the table and is sure to delight all ages! We’ve never met a Dutch baby we haven’t loved, sweet or savory, and with the addition of Sugar Plum Jam this one is extra special for Christmas morning.
A Dutch baby batter is very similar to a pancake batter, just a little bit more thin in consistency. When added to a hot, buttered skillet, the batter puffs up around the edges and will rise higher and higher until it looks like a giant pancake pillow. The edges will turn golden, crispy and delicious as the center stays soft and pillowy.
Once you take your Dutch baby out of the oven, it will collapse quickly. Don’t panic! This is supposed to happen. It creates a perfect center for adding toppings! Berries, whipped cream, jam, syrup, avocado and a poached egg (on a savory Dutch baby)… the possibilities are endless! We like to serve ours right out of the cast iron skillet at the table. This recipe will yield four (smaller) servings that pair perfectly with a savory breakfast element. If this is your main breakfast item, this recipe makes enough for two adults to split.
Apple Sugar Plum Dutch Baby
For the batter –
- 3 eggs
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons sugar
- ¼ teaspoon salt
- ½ cup flour
For the Dutch Baby –
- 2 Tablespoons butter, cut into small pieces
- 1 apple (such as Cortland or Macintosh), cored and cut into ¼-inch thick slices
- ¼ cup Stonewall Kitchen Cinnamon Apple Syrup
- ¼ cup Stonewall Kitchen Sugar Plum Jam
- Confectioner’s sugar
- Preheat oven to 400°F. Adjust oven rack to the center of the oven.
- In a bowl, combine the eggs, milk, vanilla, sugar and salt. Whisk to combine. Add the flour and whisk until mixture is free of lumps. Set aside to rest for 15 minutes.
- While the batter is resting, add butter to a 10-inch cast iron skillet and put skillet in preheated oven for several minutes until butter is melted and the pan gets hot. Add apples and Cinnamon Apple Syrup to the pan and return to over for 5-10 minutes, until the apples are tender.
- Add batter to the pan slowly and evenly. Cook 20-22 minutes until puffed and golden. Cool several minutes. Spoon Sugar Plum Jam over the top and dust with confectioner’s sugar. Slice and serve immediately.
Happy Holidays from all of us at Stonewall Kitchen!