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Dutch Baby With Cinnamon Apple Compote

A highly treasured gift is the relaxed morning spent lingering in your pajamas, savoring that rare pocket of agenda-free time with loved ones. The mood calls for a breakfast that is homey and fuss-free.

A Dutch Baby is so impressive-looking that it seems as if it would take special effort. But it is one of the easiest types of pancake to make. All you do is pour a simple batter into a heated skillet and pop it in the oven where, in 20 minutes, it transforms into a majestically puffed, golden-brown wonder. This version keeps it in the healthful zone with whole-grain flour, low-fat dairy and a strategic touch of butter. Spoon the warm, maple-glazed apple compote on top.

Dutch Baby With Cinnamon Apple Compote

For compote:

  • 1 tablespoon unsalted butter
  • 2 medium Golden Delicious apples (unpeeled), cored, halved and cut into 1/4-inch slices
  • 2 tablespoons raisins, soaked in hot water for 10 minutes, then drained
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch salt

For pancake:

  • 2/3 cup whole-wheat pastry flour or regular whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup low-fat milk (1 percent)
  • 2 large eggs plus 2 large egg whites
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For compote: Heat butter in a large nonstick skillet over medium-high heat.

Add apples and cook, stirring occasionally, until browned and softened but not mushy, about 8 minutes. Stir in raisins, maple syrup, cinnamon and salt. Reduce heat to lowest possible setting while you make the Dutch baby.

For pancake: Preheat oven to 450 F.

Whisk together flours and salt in a medium bowl.

Whisk together milk, eggs and egg whites, maple syrup and vanilla extract in a separate bowl. Stir this mixture into flour mixture until barely combined; some lumps in the batter are OK.

Heat butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet over medium heat. Once butter is thoroughly melted but not smoking, pour batter into the skillet, then immediately transfer skillet to oven. Bake for 15 to 20 minutes, until golden brown and puffed; do not open oven during baking.

Slide Dutch baby pancake onto cutting board or platter, and spoon warm compote evenly over the top. Cut it into 4 equal wedges; serve right away.  compote can be made in advance and refrigerated for up to 3 days; warm before serving.

Nutrition per serving: 360 calories, 11 g protein, 59 g carbohydrates, 9 g fat, 5 g saturated fat, 110 mg cholesterol, 310 mg sodium, 5 g dietary fiber, 33 g sugar

Krieger's most recent cookbook is "Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less." 


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