Dutch Baby

You know the feeling: You are flipping through the pages of a cookbook or magazine and you see a picture of something that looks a-maz-ing. Then your mouth starts to water and you wonder how you can make whatever is in the picture immediately. So, you sweep your eyes over to the recipe and hurriedly scan the list of ingredients to see if you have what is required or what you will need to add to your grocery list.

I experienced this sensation recently (I experience this every single time I open a cookbook, which is probably about every other day or so!) with a picture of a beautifully baked Dutch Baby, still steaming in the pretty pan, alongside thick slabs of bacon, orange juice, and maple syrup in one of those pretty glass decanters. I wanted that scene in my kitchen immediately. Unfortunately, this picture was in a catalog, and the recipe included seemed to require specific tools and ingredients that would need to be purchased through the company, of course. I decided to seek out another Dutch Baby and I found one in one of my new favorite cookbooks, Stay for Supper. The recipe also includes a sauce made from spiced apples and sausage.

The title of the recipe is German Apple Pancake, and I think the dish tastes like a mix between a pancake and french toast. 

Ingredients:
2 Tablespoons butter
3 eggs
1/2 cup milk
2 Tablespoons cooking oil
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon apple pie spice
1/4 teaspoon salt
2 Tablespoons brown sugar
2 teaspoons cornstarch
1/2 teaspoon apple pie spice (separate from the first amount)
1/2 cup apple cider or apple juice
1 Tablespoon lemon juice
2 medium cooking apples (I experimented with Granny Smith), cored and thinly sliced (I also recommend peeling them, but that is up to the cook!)
1/2 of an 8-ounce package brown and serve sausage links, thinly sliced OR 1/3 cup crumbled cooked regular sausage
1 Tablespoon butter
1/4 cup chopped walnuts (optional)
powdered sugar (optional)

1. Place 2 Tablespoons of the butter in a 10-inch ovenproof skillet. Place the skillet in a cold oven, then turn oven to 400 F degrees. 
Meanwhile, for batter, in a medium mixing bowl combine the eggs, milk, and cooking oil and beat with a wire whisk till combined. Add all-purpose flour, whole wheat flour, 1/2 teaspoon apple pie spice, and salt. Beat till mixture is smooth.
2. Remove skillet from oven and immediately pour batter into the skillet. Return the skillet to the oven and bake for 15 minutes. Then prick the pancake with a fork and bake about 10 minutes more or until firm, but not too dark brown. 
3. While the pancake is cooking, prepare sauce by combining brown sugar, cornstarch, and 1/2 teaspoon apple pie spice in a medium saucepan. Add apple cider (or apple juice) and lemon juice. Cook and stir over medium heat until thickened and bubbly. Add apple slices. Reduce heat to medium-low and cook and stir gently, uncovered, for about 5 minutes more, until apple slices are just tender. Stir in the prepared sausage and remaining 1 Tablespoon butter. If desired, add the walnuts and cook until sausage is heated through. 
4. To serve, transfer pancake to warm serving plate. Spoon apple-sausage sauce on top in center of pancake.If desired, lightly sift powdered sugar over the top. Cut into wedges. Serve at once. 

Makes about 4 large servings.