DUTCH APPLE BABY

Dutch Apple Baby image

No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.

Provided by Mott's

Categories Trusted Brands: Recipes and Tips

Time 35m

Yield 4

Number Of Ingredients 12

Previous Next

Ingredients

⅔ cup Mott's® Original Applesauce
4 eggs, lightly beaten
4 tablespoons melted butter, divided
⅔ cup all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
2 teaspoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 39.1 g, Cholesterol 199.6 mg, Fat 18.1 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g, Sodium 197.2 mg, Sugar 13.5 g