High Fiber Apple Dutch Baby

Make your weekends special with a warm oven-baked pancake, full of fiber and topped with sweet and spicy apples wrapped up in this high fiber apple Dutch baby.

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Servings 4 servings
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 servings
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place pancake mix in a medium bowl. Add melted butter and mix with a fork until the mixture clumps together to the size of peas. Whisk in the milk, applesauce and vanilla until fairly smooth. Whisk in the eggs, one at a time. Let the batter sit at room temperature for 1 hour. Or, cover and chill the batter for up to 24 hours. Allow it to come to room temperature and beat slightly before baking.
  2. Place an oven rack on the bottom shelf of the oven and preheat the oven to 425°F*.
  3. Melt extra butter and brush onto bottom and sides of a 12-inch skillet. Place skillet in oven and heat until butter is bubbling, 2 – 3 minutes. Remove the skillet from the oven and pour the batter into the hot skillet.
  4. Bake at 425°F* for 15 minutes. Lower the heat to 350°F and continue to bake until the edges are puffed and golden brown, about 30 minutes. Serve warm with apple compote and whipped cream, if desired.
Apple Compote
  1. Melt butter in saucepan. Add sugar and stir until dissolved. Add apples and let cook until softened but still hold their shape. Add lemon juice and spices. Let cool slightly.
Recipe Notes

*If using cast iron, lower temperature from 425°F to 400°F.

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