Can we talk about my serious dislike for winter again? I think I figured out one of the biggest reasons I hate it.
Winter makes me realize just how lazy I am.
When it’s freezing outside and already dark when you get home from work….how are you supposed to not be lazy? Can someone explain this to me? It’s like I can’t control myself – I get home, get into pajamas, and I’m ready to be done for the night. Finished. Making dinner is such a chore to me in the winter. I just want to cuddle up on the couch, watch some tv or read a book, and then go to bed.
So, this definitely means making everything as easy as possible for myself because I know I won’t do anything with too many steps.
Enter the dutch baby.
We’ve done this before, with peaches. But this time I’m going with the classic. The first dutch baby I ever had.
Dutch baby pancakes are so easy! It’s everything you love about pancakes without having to stand in front of the stove or griddle for hours flipping batter. All you need is a blender, a pan, and about 30 minutes and you’ve got breakfast. Or dinner.
I know it’s not apricot season, and that’s kind of why I’m sharing this recipe now. The first time I ever had a dutch baby, it was made exactly like this. In the winter, with canned halved apricots. And it was a bright spot on that cold, dreary day.
So while you can definitely make this with fresh apricots, I’m sticking with what I know this time.
Apricot Dutch Baby Pancake
Dutch baby pancakes are one of the easiest breakfasts around. No standing around a griddle, flipping pancake after pancake until your huge bowl of batter is gone. This is kind of the complete opposite - blend up the batter, pour it over some fruit in a hot pan, and bake until it's puffed and golden. Easy. Delicious.
- 2 tablespoons unsalted butter
- 1 can halved apricots, drained
- 4 eggs
- 1/2 cup unbleached all-purpose flour
- 1 Tbsp vanilla sugar (or granulated Dixie Crystals sugar plus 1/2 tsp vanilla extract)
- 1/2 cup whole milk
- Preheat the oven to 425°F.
- Place the butter in a 10- or 11-inch cast iron skillet and put the skillet in the oven until the butter is melted.
- Remove the pan from the oven and place the apricot halves (cut side down) in a single layer in the skillet.
- To make the batter, add the eggs, flour, sugar, and milk to a blender and blend until the batter is smooth.
- Pour the batter into the skillet over the apricots.
- Bake for 25-30 minutes, until pancake is puffed and golden brown.
- Remove the pancake from the oven. Cut into wedges and transfer to a plate. Serve with butter and maple syrup (or powdered sugar), if desired.
I have an ongoing partnership with Dixie Crystals.