A Dutch baby is basically an eggy pancake—or a marriage of a pancake and a popover, if you will. Though it’s typically served for breakfast, a Dutch baby makes a sweetly satisfying dessert when topped with lots of luscious fresh fruit and warm brown sugar. (At home, try it with a scoop of ice cream.) It’s sometimes called a German pancake, from which it was derived, and the term “Dutch” refers to the German-speaking immigrants known as the Pennsylvania Dutch.
Ingredients
- 1 cup all-purpose flour
- ½ cup packed brown sugar, divided
- ½ teaspoon ground cinnamon, divided
- 6 large eggs
- 1 cup milk
- Olive oil spray
- ¼ cup butter
- 3 medium apples, cored and cut into ¼-inch slices Powdered sugar
Preparation
At Home
Combine the flour, ¼ cup of the brown sugar and ¼ teaspoon of the cinnamon in a resealable plastic bag and store in a dry, cool place until ready to use.
In Camp
1. Prepare a mound of wood coals, hardwood lump charcoal or charcoal briquettes. Meanwhile, whisk together the eggs, milk and flour mixture in a medium bowl until well blended.
2. Move about a quart’s worth of coals to the cooking pit and arrange them in a ring. Lightly spray a Dutch oven with oil and heat it over the coals. Melt the butter in the Dutch oven, then pour in the egg mixture. Spread the apples evenly over the surface and sprinkle with the remaining ¼ cup sugar and the remaining ¼ teaspoon cinnamon. Cover and place 1½ rings of coals on the lid.
3. Bake over medium heat for 20 to 25 minutes, or until the pancake is puffed and golden all over. (Call the kids over to ooh and ahh at your creation once you take the oven off the heat, because the pancake will deflate shortly after the lid is removed.) Dust the pancake with powdered sugar before serving.
About this recipe
Mix it up
Try this recipe with pears, or half apples and half pears. If it’s summertime and you want to take advantage of seasonal berries (imagine how beautiful it would be if you could forage wild blackberries near camp), bake the Dutch baby with any combination of berries and scatter a handful of fresh berries on top before serving.
Excerpted from The New Camp Cookbook by Linda Ly. Copyright © 2017 Voyageur Press. Photography copyright © 2017 Linda Ly. Published by Voyageur Press, an imprint of The Quarto Group. Reproduced by arrangement with the publisher. All rights reserved.
