Dutch Apple Baby

Applesauce sweetens this classic Dutch Baby (puffed pancake). Spread with a bit of melted butter, dusted with confectioners' sugar, and topped with streusel for a delicious brunch offering.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar
• 1 tablespoon all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons butter
• 2 tablespoons granulated sugar
• 4 tablespoons melted butter, divided
• Pinch of salt
• 1 tablespoon granulated sugar
• 0.25 teaspoon ground cinnamon
• 0.66666668653488 cup all-purpose flour
• 0.66666668653488 cup Mott's® Original Applesauce

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.

Step 3

Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.

Step 4

Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.

Step 5

Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.

Step 6

Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.