The traditional Dutch Baby takes the hard work out of pancake breakfasts. One giant pancake is baked in a skillet, saving the pouring, flipping, transferring, keeping-warm that makes up the usual pancake fiasco. The best part? The apples which are sauteed in the skillet before pouring over the batter and shoving into the oven, resulting in a sticky apple layer topped with a puffy, fluffy pancake – just waiting for a drizzle of maple syrup!

We have just moved into our new home. Finally, after almost 2 months of upheaval and transience we have settled into our own space, ready to embark on the huge task of setting up home from scratch again. For the last and final time (I kid, I kid.)

Jesse likes to remind me that “Steve Jobs’s Quest For Perfection Could Make Even Buying A Sofa Into A Decade-Long Ordeal“. And Jesse likes Steve Jobs so it seems like we too will continue to eat breakfast on the floor. And mix up batters in pots. And bake in the frying pan. Living simply – ah the joys.

Applesauce & Flaxseed Dutch Baby
Recipe adapted from Family Fresh Cooking
Serves 3 – 4 big eaters

Ever since Smitten Kitchen shared her German Pancakes and her Buckwheat Baby, I’ve been pondering ways to enjoy the thick, baked pancake as a more substantial breakfast. Prior to making a decent shopping trip to begin stocking up the pantry, I have been restricted to the few breakfast ingredients already on hand. And so I was forced to adapt – like making the batter out of oatmeal and flaxseed and using applesauce to sweeten. Of course, this means it won’t be nearly as light and fluffy as a traditional Dutch Baby (and therefore, really, is no Dutch Baby at all). But it is hearty, delicious and most importantly, a superb vehicle for Québécois maple syrup.

3/4 cup ground oats
1/4 cup ground flaxseed
pinch o’ salt
2/3 cup milk
1/2 cup applesauce
3 large eggs, whisked
3 tbsp coconut oil, melted
1 ripe apple, sliced thinly
1 teaspoon cinnamon
a dash maple syrup (optional)

maple syrup, currants, toasted pecans, applesauce and yogurt to serve

Preheat oven to 400˚ F. Heat a cast iron skillet (or ovensafe frying pan) on stovetop over medium high heat. Add 1 tablespoon of the melted coconut oil and arrange apples in a single layer. Cook for 5 minutes until softened and beginning to colour. Flip and repeat to cook other side of apple slices.
Meanwhile, whisk together dry ingredients. In another bowl mix together wet ingredients. Whisk all together to make a smooth batter (add a dash more milk if necessary to create a pourable, pancake-like batter). Once apple slices are cooked, pour the batter into the hot pan to cover apple.
Transfer skillet to the oven and bake for 20 – 25 minutes until the pancake is cooked thorough. Do not overcook as the oats will cause the pancake to dry out. Add toppings of choice and slice to serve.