Recipe base is from Nourished Kitchen as follows with my substitutions shown in red:
- 2 tablespoons clarified butter or ghee (see sources) - I used coconut oil
- 3 medium apples, cored and chopped into 1/4-inch dice - 4 or 5 apples
- 6 eggs, beaten
- 1/2 cup milk, not ultrapasteurized (see sources) - 3/4 cup full-fat coconut milk + 1/4 cup water
- 1/2 cup whole grain sprouted flour (see sources) - 1/2 cup coconut flour
- no more than 1/4 cup whole unrefined cane sugar (see sources) - 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon unrefined sea salt
- 1 lemon, sliced thin, to serve
- Preheat oven to 425 degrees Fahrenheit.
- Melt clarified butter in a cast iron skillet over a moderate flame, then toss in chopped apples. Fry the apples in butter until they release their perfume and become tender when pierced by a fork, about six to eight minutes.
- Beat eggs and milk together in a separate bowl until smooth and uniform, then beat in sprouted flour, unrefined cane sugar, cinnamon, cloves and sea salt. Continue beating the batter for the Dutch baby until it is smooth with no lumps. The batter will be very liquid.
- Remove the skillet from the heat, pour the Dutch baby batter over the cooked apples and bake in an oven preheated to 425 degrees Fahrenheit for thirty-five to forty-five minutes until puffed and golden.
- Serve the Dutch baby pancake immediately, garnished with sliced lemon.
TIME: 6 to 8 minutes (stovetop), 35 to 45 minutes (oven) - I checked my version at 22 minutes and it looked done so I turned the oven off and then took it out after 5 minutes at rest in the hot oven and it was PERFECT.
Texture is moist and just the right amount of crumbly.