BREAKFAST PUFF (AKA GERMAN PANCAKE/ DUTCH BABY)

Breakfast Puff (aka German Pancake/ Dutch Baby) image

Provided by C C

Time 35m

Number Of Ingredients 18

6 eggs
2 Tbsp sugar
1/2 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1 tsp frontier co-op lemon flavor (it's lemon oil in sunflower oil base)
1 c milk (many milk subs, like almond milk, work)
1 c flour (gluten free is fine)
4 Tbsp butter (replace with favorite cooking oil if desired for dietary restrictions)
2 apples, peeled, cored, sliced (or in chunks) (optional)
sprinkle cinnamon (i prefer ceylon cinnamon)
TO SERVE:
lemon curd
blueberries (frozen is fine, if you like the cold contrast)
MATERIALS NEEDED
9"x13" baking pan (can be made in 12" round oven safe skillet, too)
big mixing bowl
whisk (can be mixed in a blender if desired, but i find by hand easier)

Steps:

1. Preheat oven to 425°F. Put butter in a 9x13" baking pan, then place in oven to melt.
2. Prep the apples, if using.
3. Remove pan from oven, spread bottom with apple chunks, if using, and then sprinkle with cinnamon. If not using apples, sprinkle the bottom of the pan with cinnamon.
4. If using apples, place pan back into oven. If not, set pan aside until batter is ready.
5. In a large mixing bowl, whisk eggs, sugar, salt, extracts & lemon flavor well. Whisk in milk, and then flour. Whisk until most lumps are gone ( a few are fine.)
6. Pour batter into the baking pan. Bake about 25 minutes, until whole thing is nicely browned. It will be puffed up while in the oven, and then fall when it is taken out. Note: I have easily doubled the recipe before and successfully baked two 9x13" baking pans at the same time, next to each other on the same rack of my oven.
7. Cut unto 8 pieces, and serve with lemon curd and blueberries. Note: a little lemon curd goes a long way on these. Refrigerate leftovers, and warm for a bit in the microwave before serving. Still delicious!