For our fifth anniversary, Justin and I spent a few wonderful days at All Seasons River Inn in Leavenworth, Washington. The room was beautiful, the town was charming, and the breakfast was delicious. We enjoyed the breakfasts so much, that I bought a cookbook from the B&B highlighting many of their most enjoyed breakfasts.
Our favorite dish from our stay was the Dutch baby pancakes with apples. I made them for brunch this morning to mix things up from our usual pancakes or French toast on Saturday. The kids love them. This morning, Jensen asked for more “apple pie” when he wanted seconds. As usual, they were a big success. I always have to make extra apples because they go fast.
Here is the recipe that can be found in Recipes from Breakfast at All Seasons River Inn by Kathy and Jeff Falconer, and Friends (2003).
Dutch Babies with Apples
¼ c milk
¼ c flour
At least 30 minutes prior to baking time, place individual ovenproof glass baking dishes in a 450 degree oven. Beat together eggs, milk and flour. Let stand at room temperature for 30 minutes. Drop 1 tsp margarine into the bottom of each dish and swirl to cover the surface. Evenly divide the batter into baking dishes. Bake 15 minutes at 450 degrees. Remove pastries from dish to serve and add topping. Sprinkle with powdered sugar.
Apples (bananas or peaches as alternatives):
1 small apple per person
1 T butter
1 T brown sugar
¼ tsp cinnamon
Melt butter in saucepan. Peel, core and slice apples. Stir sugar and cinnamon. Cook until tender. Spoon over Dutch babies and sprinkle with powdered sugar.