This German pancake is a cinch to make, and takes even less time to devour. What's nice about this, as well, is that you can top them with whatever fresh fruit is available instead of preserves. Indulge with some melted dark chocolate drizzled on top and a scoop of vanilla bean ice cream and head to the patio.
For 1 Batch(es)
- 2/3 cup(s) applesauce
- 2/3 cup(s) flour
- 2 egg whites *
- 4 tablespoon(s) melted butter or margarine, divided
- 1/2 teaspoon(s) grated lemon zest
- Juice from 1 lemon
Dutch Baby Directions
- In a blender or food processor, place the apple sauce, flour, eggs, egg whites, 2 tablespoons melted butter, lemon zest and lemon juice. On high, blend ingredients until very smooth. Preheat oven to 400-degrees F. Heat a large oven-safe skillet on the stove top over medium heat with remaining butter until the butter is very hot. Remove skillet from heat with oven mitts and swirl the butter evenly over the bottom of the skillet. Slowly pour the batter into the pan, swirling until it is evenly distributed. It may splatter briefly so be careful. Place Dutch Baby in the oven to bake 20 minutes, or until puffed up. Because the preparation resembles a souflee, don't expect this beautiful looking Dutch Baby to remain inflated, In a matter of a minute, it will deflate.
- With a spatula, remove Dutch Baby to a serving plate and cut as you would a pizza to serrve to others or simply grab a fork, some fruit preserves, a dash of powdered sugar, a cozy spot and eat.
- * If preferred, use 4 eggs