Dutch Baby with Apples in Maple Glaze would certainly impress your guests if you were running a Bed and Breakfast in a charming Victorian home called Grace Chapel Inn.
This post is part of Pinch Me, I’m Eating 2018 Novel Recipes series, a collaborative collection of posts from food bloggers highlighting recipes that are featured in fiction. Each post includes a book review and a recipe from the novel. I’m so proud to be a part of this group of food bloggers who share the love of a good book. It is just a bonus that all the books in this series include a recipe for you to try. What could be more fun–reading the book and making a recipe from the book! I hope you enjoy Dutch Baby with Apples in Maple Glaze as much as I do.
Recipes and Wooden Spoons:
Recipes and Wooden Spoons was really an absorbing book to read. I liked the setting, an old Victorian Bed and Breakfast located in a small Pennsylvania town. I liked the characters, Jane, Louise and Alice, the Howard sisters who had grown up in the old Victorian and were now the innkeepers. And I liked the storyline which centered around Jane, who had found her mother’s recipe book while digging around in the basement. Jane’s mother, Madeleine, had passed away during childbirth when Jane was born. Jane was on a journey to get to know her mother spiritually since it was not possible to ever know her presence.
In fact, this book is part of a series of 49 books called, Tales From Grace Chapel Inn, published by Guideposts. If you are not familiar with Guideposts, they are an inspirational group emphasizing religion and religious quotes and how they relate to the way we live. The 49 books are written by many different authors, but all revolve around the Howard sisters, Grace Chapel Inn and the small Pennsylvania town of Acorn Hill. I was so pleased with this book that I plan to read more books in the series–maybe all of them.
Jane had come back to Acorn Hill after her marriage had ended. She was a well-respected chef in San Francisco, but she was looking for new beginnings, and Grace Chapel Inn would end up being just the new beginning she was looking for. Lucky for Jane, her mother had left many keepsakes in the form of her recipe book and trunks filled with treasurers that helped Jane connect to the mother she would never know. The book journeys through the struggles of running a Bed and Breakfast from the early days of opening through what it took to make the inn a success, highlighting Jane’s spiritual journey along the way.
Dutch Baby with Apples in Maple Glaze
I hope you enjoy this recipe for German Pancakes as much as I did. I have changed the name to Dutch Baby with Apples in Maple Glaze. In order to achieve the maple glaze, I changed the sugar ingredient to brown sugar which gives the glaze a maple flavor. This is such a fun recipe to watch rise in the oven–enjoy!
Dutch Baby with Apples in Maple Glaze:
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This is such a fun recipe to create and watch it rise in the oven!
- 3 eggs
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 cup milk
- 4 tablespoons butter, divided
- powdered sugar for dusting
- 2 tablespoons butter
- 2 apples, peeled, cored and sliced
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Rub the inside of a cast-iron skillet lightly with a paper towel dipped in vegetable oil. Put in a 450 degree oven while the oven preheats, being careful to check often because the oil will probably start to smoke.
While the oven preheats, whisk the eggs in a medium bowl. Sift the flour twice, adding the salt on the second time. Add the flour mixture to the eggs, a little each time, whisking after each addition, until you have added all the flour mixture. Add the milk in the same manner, a little at a time. Slowly do the same with 2 tablespoons of melted butter, being careful not to scramble the eggs.
Remove the hot skillet from the oven and melt the remaining 2 tablespoons of butter in the skillet. Immediately pour in the pancake batter and return to the oven for 20 minutes.
Remove from the oven. Using a spatula, carefully remove the pancake from the skillet and place on a serving plate. Right before serving, dust with powdered sugar. Serve with the Maple Glazed Fried Apples.
While the pancake is baking, melt the butter in a medium skillet over medium heat. Add the apples, brown sugar and cinnamon. Cover the skillet and cook, stirring often, for about 10 minutes over low heat until the apples are tender.
If you made this recipe, let me know what you thought in the comments, and give it a star rating!
For more cooking tips, see Cook’s Country America’s Test Kitchen.