Following last week's drool inducing kolaches, I knew it was time to return to my former Sunday tradition of delightful brunches. It's all the fun of going out for Brunch (I realized I think brunch is so important that I capitalized it) without having to take off your sweatpants or miss a minute of football. Sadly, I had to go deprived of mimosas since you can't buy alcohol before noon on a Sunday in Texas (Personally, I think God would want me to have a complete brunch with spectacular bubbly). I've been in the mood for cinnamon and apples lately, so I decided to go with the fancy brunch staple Dutch apple pancake.
Dutch Apple Pancake
Modified from AllRecipes.com
Time: 60 minutes
1/2 cup all-purpose flour
1/2 tsp baking powder
1 tbsp granulated sugar
Pinch of salt
1 cup milk
1 tbsp vanilla extract
2 tbsp unsalted butter, melted
1/2 tsp ground nutmeg
1/4 cup unsalted butter
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 granny smith apple, peeled, cored and sliced
|If only I had bourbon.|
- Blend the eggs, flour, baking powder, sugar and salt together in a large bowl.
- Slowly add the milk in while stirring.
- Mix in the vanilla, melted butter and nutmeg. Let the batter stand for 30 minutes.
- Preheat the oven to 425 F.
- Melt the butter in a 10 inch oven proof skillet. Make sure to brush the sides with butter too.
- Combine the sugar, cinnamon and nutmeg in a bowl. Sprinkle half over the butter.
- Line the bottom of the skillet with apple slices then sprinkle the remaining sugar mixture over it. Toss well.
- Cook over medium heat until the mixture starts to bubble.
- Slowly pour the batter into the skillet.
- Bake for 15 minutes. Lower the heat to 375 F and bake for an additional 10 minutes.
- Burn your hand trying to transfer the pancake to a serving platter because you forgot the handle was also in the oven.
- Cut into pie slices and serve.
|It's the pancake you eat like a pie! (trademark pending)|
This brunch gets your carbs and eggs all into one nice appley package. Pancake is somewhat of a misnomer as this is really more of an eggy consistency with a pancake like outside, but it really doesn't matter when it's this ridiculously tasty. The well-known coupling of cinnamon and nutmeg (not to mention the boat load of butter) go a long way to enhance the flavors of the apple. Next time I whip up this dish, there are two modifications I'd make. I'd cut back on the nutmeg a little since some bites had a little too heavy of a nutmeg taste. Also, I'd make sure our apartment was stocked with the constant supply of bourbon we're supposed to have so I could make it even more incredibly edible with an apple play on bananas foster.
|There may have been some issues transferring it to another plate.|
What are some of your go to brunches?