Dutch Apple Baby
Description
Applesauce sweetens this classic Dutch Baby (puffed pancake). Spread with a bit of melted butter, dusted with confectioners' sugar, and topped with streusel for a delicious brunch offering.
Ingredients
•
2/3 cup Mott's® Original Applesauce
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4 eggs, lightly beaten
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4 tablespoons melted butter, divided
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2/3 cup all-purpose flour
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1 tablespoon granulated sugar
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Pinch of salt
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1 teaspoon vanilla extract
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2 tablespoons confectioners' sugar
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1 tablespoon all-purpose flour
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2 tablespoons granulated sugar
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1/4 teaspoon ground cinnamon
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2 teaspoons butter
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
5
Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
6
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.