Apple Blackberry Dutch Babies
Try our spin on Dutch Baby pancakes with fresh blackberries. This dish is actually of German origin. Sometimes referred to as a Bismark, these pancakes were first served in the States in the early 1900s at Manca’s, a diner in Seattle. The owner’s daughter coined the name “Dutch Baby,” presumably the result of an Americanization of Deutsch into Dutch. Delicious!
Prep
Cook
Wait
10m
| Category: | Breakfast |
| Seasons | |
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Ingredients
Bacon
| 2/3 cup blackberry jam |
| 1/3 cup apple cider (unfiltered or pulp kind is best) |
| 1 lb thick cut applewood bacon |
| 1 cup brown sugar, packed |
Apples
| 2 tbsp butter |
| 2 large green apples, peeled and cored |
| 3 tbsp granulated sugar |
| 1 tsp cinnamon |
| 1/2 tsp ginger |
Pancake
| 5 Oakdell Omega-3 Brown Eggs |
| 3/4 cup all-purpose flour |
| 1 tbsp granulated sugar |
| 1/2 tsp salt |
| 1/4 tsp ground nutmeg |
| 1 cup milk |
| 1/2 tsp vanilla |
Garnish
| blackberries |
| powdered sugar |
| maple or blackberry syrup |
Apple Blackberry Dutch Babies Directions
- Preheat oven to 400 Degrees F. In a medium bowl, mix blackberry jam and apple cider. Place bacon on a foil lined baking sheet. Brush jam mixture on each side and sprinkle with brown sugar. Bake for 20 minutes.
- Dice apples. Melt butter in a large oven safe skillet such as cast iron over medium-high heat. Add apples and cook for 2 minutes. Add 3 tablespoons sugar, cinnamon, and ginger. Cook for another 2 minutes; stirring occasionally.
- To make the batter, whisk flour, remaining 1 tablespoon sugar, salt, and nutmeg in a large bowl. Slowly add milk while whisking constantly to avoid lumps. Whisk in vanilla and eggs one at a time until smooth. Let rest for 5-10 minutes to release an air bubbles.
- Pour batter over apples in skillet. Bake for 20 minutes or until center is set. Top with bacon, blackberries, powdered sugar, and syrup.
