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Pecan Apple Dutch Baby

Pecan Apple Dutch Baby

  • 10 minutes
  • 15 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • For the pancake
  • 3 tbsp unsalted butter
  • 3 large eggs
  • 2/3 cup (160 gm) milk
  • 2/3 cup (95 gm) all-purpose flour
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp apple pie spice
  • For the apples
  • 2 tbsp unsalted butter
  • 2 apples (Granny Smith or Jonathon) peeled and sliced into 1/4" slices
  • 1/3 cup (70 gm) brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp apple pie spice
  • pinch of salt
  • 1/4 cup Diamond of California® Glazed Pecans
  • vanilla yogurt, if desired

The Steps

To prepare the pancake:

  1. Preheat the oven to 425 degrees F. Once preheated, add butter to a 10” skillet and place in the oven until just barely meted. Remove from oven and carefully swirl the butter around the perimeter and edges and bottom of pan. Meanwhile, prepare your batter.
  2. Whisk together the eggs and milk. Add the flour, brown sugar, cinnamon and apple pie spice and whisk to combine. Pour the batter into the butter-coated pan and bake for 20 minutes. Lower the heat to 300 and bake for an additional 5-8 minutes or so, until the pancake is puffed and bronzed all over. Remove from oven and top with the apples and glazed pecans. You can serve with yogurt, if desired.

To prepare the apples:

  1. Melt the butter in a small pan over medium heat. Add the apples, brown sugar, cinnamon apple pie spice, and salt. Stir to combine and allow to cook, stirring occasionally, until the apples have barely softened but not lost their shape. Serve on top of the pancake.
RECIPE CONTRIBUTED BY WOOD & SPOON

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