Pancake
Dutch Apple Baby
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.
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 (optional)
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons butter
Directions:
- 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.