Gingerbread Dutch Baby with Cider Apples

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 2 Granny smith apples, slices thin

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Molasses

• Baking & Spices

  • 1/3 cup Bob's red mill whole wheat pastry flour
  • 1/2 tsp Cinnamon, ground
  • 2 Cinnamon sticks
  • 1 Pinch Cloves
  • 1 Pinch Kosher salt
  • 1/8 tsp Nutmeg, ground or freshly grated

• Drinks

  • 2 cups Apple cider

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Milk, lowfat

Found on reciperunner.com

Description

Ingredients

• 2 cups apple cider
• 2 cinnamon sticks
• 1 tablespoon maple syrup
• 1 tablespoon butter
• 2 Granny Smith apples, peeled and cut into thin slices
• 2 eggs
• 1 tablespoon molasses
• 1/3 cup Bobs Red Mill Whole Wheat Pastry Flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground or freshly grated nutmeg
• Pinch of cloves
• Pinch of kosher salt
• 1/3 cup lowfat milk
• 1 tablespoon butter

Directions

• In a saucepan, bring the cider, cinnamon sticks and maple syrup to a boil.
• Boil the cider until it has reduced by half and thickend to a syrup consistency, about 10-15 minutes.
• Once reduced, remove the cinnamon sticks and stir in the butter until melted.
• Reduce the heat to medium, add in the sliced apples and simmer until the apples have softened, stir occasionally.
• Remove from the heat and cover with a lid to keep warm until the Dutch Baby is ready.
• Preheat oven to 400 degrees.
• Add the eggs to a blender and blend until they are light in color.
• Add in the remaining ingredients, minus the butter, and blend until smooth.
• In a 9 inch ovenproof skillet melt the butter over high heat, swirl it around making sure the sides of the pan are coated as well.
• Pour the batter into the prepared skillet and bake for 15-20 minutes or until puffed and lightly browned.
• Top with the cider apples.
• Drizzle with maple syrup and sprinkle with powdered sugar if desired.