Apple-Currant Dutch Baby Pancake for Fall Foods #SundaySupper #apple #breakfastfordinner

Later this week, the calendar flips to October -- and the start of my favorite part of the year. Cooler weather, football...and the holidays! To celebrate the return of Fall, #SundaySupper is sharing recipes featuring Fall flavors. It may not technically be Fall weather here in Texas just yet, but we're still enjoying warm Fall flavors in hopes that we encourage Mother Nature to turn on the a/c! When Fall comes, breakfast for dinner automatically enters my mind. When my siblings and I were growing up, Mom would serve us breakfast for dinner when Dad went on his annual hunting trip. There was something extra special about eating breakfast foods at night. I love it to this day...especially when I include my Apple-Currant Dutch Baby Pancake on the menu!

If you love the flavor of pancakes -- but not the pouring and flipping, a Dutch baby pancake is perfect for you. Simply pour the batter into a skillet and bake it to perfection in the oven! While the pancake bakes, you have a pocket of time to make the apple filling -- it tastes like apple pie and is flavored with dried currants and chopped almonds. I promise if you make a Dutch baby once...you'll make them over and over again!!

Apple-Currant Dutch Baby Pancake

adapted from America's Test Kitchen

Ingredients (serves 3-4 people):

For the pancake:

• 2 tbs. butter
• 1/2 cup flour
• 1/2 tsp. salt
• 2 large eggs
• 1/2 cup milk
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg

For the apple filling:

• 2 tbs. butter
• 1/2 cup packed brown sugar
• 1 tbs. honey
• 1.5 tsp. cinnamon
• 1/8 tsp. nutmeg
• 2 large Gala apples, peeled cored and cut into slices
• 1/2 cup currants
• 1/4 cup slivered almonds, coarsely chopped

Directions:

Step 1: Preheat your oven to 400. Place the butter in an oven-proof 10-inch nonstick skillet. Heat the skillet in the oven until the butter is melted and bubbly. While the butter is melting, make the pancake batter. Place the flour, salt, eggs, milk, sugar, vanilla, cinnamon, and nutmeg in a blender or food processor. Blend until combined.

Step 2:  Pour the batter into the hot skillet. The batter will look thin, but don't panic -- it will cook up puffy and a lovely shade of golden-brown. Do not stir!! Cook the Dutch baby pancake for 20-25 minutes, until it's puffed and golden. Do not open the door during the baking time...otherwise, your pancake may not puff up properly.

Step 3: While the pancake is baking, make the sauteed apples. Add the butter, brown sugar, honey, cinnamon, and nutmeg to a non-stick skillet over medium heat. Stir to combine and cook until bubbly. Add the sliced apples, and stir to coat with the caramel sauce. Cook for about 3 minutes, then add the currants and slivered almonds.

Step 4: Reduce heat to low to keep the apples warm while

the pancake finishes baking. When the pancake comes out of the oven, slide it onto a serving plate. The pancake will begin to deflate pretty quickly, but will have a slight rim to hold all of that apple goodness! Pour the apple-currant mixture on top of the Dutch baby. To serve, cut into wedges and. To really take the dish over the top, serve whipped cream on the side.

OMG...this baked pancake is heaven on a plate! The pancake is slightly sweet and very tender...and the apples? They cook up tender sweetly tart in the spiced caramel syrup. The currants provide a bit of tartness, and the almonds bring earthy crunch. Put it all together, and you've got a perfect weekend brunch -- or breakfast for dinner -- entree! We serve this with scrambled eggs and bacon for a perfect meal. If you've never made a Dutch baby before, Fall is the perfect time to give them a try! Make sure to check out all of the fantastic Fall recipes that the #SundaySupper family is sharing today...all of them are perfect for cooler weather. Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week's recipe collection:

Breakfast

• Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
• Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
• Chocolate Chip Pumpkin Bread by Party Food and Entertaining
• Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
• Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table

Appetizers and Sides

• Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica's Table
• Pumpkin Cornbread Muffins by Pancake Warriors
• Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
• Roasted Veggie Tart by Books n’ Cooks

Main Dishes

• Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
• Butternut Squash Lentil Curry Soup by Food Done Light
• Curry Beef Pies by Jane’s Adventures in Dinner
• Fantasy Rice by The Petit Gourmet
• King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
• Pasta with Creamy Butternut & Bacon by Cooking Chat
• Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
• Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
• Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
• Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
• Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
• Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
• Sweet Potato French Bean Lentil Salad by Food Lust People Love
• Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
• Thai Curry Pumpkin Soup by Eating in Instead
• Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails

• Apfelkuchen by Curious Cuisiniere
• Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
• Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
• Autumn Bellini by An Appealing Plan
• Autumn Spice Cookies by Desserts Required
• Caramel Apple Napoleons by The Crumby Cupcake
• Caramel Apple Pie Bundles by The Freshman Cook
• Caramel Apple Streusel Muffins by The Redhead Baker
• Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
• Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
• Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
• Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
• Dutch Apple Pie by That Skinny Chick Can Bake
• Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
• Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
• Pumpkin Crisp by Cosmopolitan Cornbread
• Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
• Pumpkin Pecan Bundt Cake by Flour On My Face
• Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
• Roasted Maple Pears by Amee’s Savory Dish
• Spiced Pear Cake by Simply Healthy Family
• Spiced Pumpkin Bread by Renee’s Kitchen Adventures
• Sweet Apple Skillet Cake by Nosh My Way

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET/6 pm CST. Be sure to follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the fun and lively chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.