About six months ago when I relaunched Neo-Homesteading Man Meat started following the blog. It only took about a month before he asked, “When did you stop posting about normal food?” I was a little put back by this, but in short he said that the food no longer seemed to represent our families food and heritage as much as it used to. Looking back I guess I can see there were a few serious transitions, first when I stopped buying processed foods and second when I began cutting grains from our diet. Now days we have introduced more grains back into our diet, and although we still try to eat nutrient dense foods first, I am making and even buying a few more treats than usual.
While looking through the site, and trying to reformat and catalog the recipe index, I noticed immediately that my old posts were fairly simple, although the pictures and some of the ingredients make my skin crawl, I really dig the straight shooter approach. As time has passed I have felt the urge to ramble, babble and really over complicate things… I realize my ADD translates over to my blog and that doesn’t do anyone any good. I need to catch my fire and post when I’m inspired, forcing posts to try and keep up with the marketing whores really isn’t doing me any good. You might notice fewer posts, but I take pride in sharing high quality content and a limited amount of advertising and filler.
Dutch Baby (German Pancake) with Maple Caramel Apples and Bacon
I decided to revisit the Dutch Baby (German Pancake), which just so happens to be the first post I ever made to this blog. This oven “fried” pancake is a light, airy pancake reminiscent of fried dough, doughnuts or maybe even French Toast. The batter is very crepe like and it is fried in a hot cast iron skillet in the oven. This recipe is only slightly different than the original recipe. This recipe is a little less custardy, I added some sprouted flour, and then of course there’s the maple caramel apples and bacon. You can double this recipe, but for the very best results I recommend using a very large “fried chicken skillet” or heavy lasagna or roasting pan if you want to make an even larger batch. The more batter you put in each pan, the less your pancake will puff, and the denser it will be. This can be served for breakfast or even dessert with some whipped cream or ice cream.
- 2 Tablespoons Butter, Melted
- 3/4 Cup Whole Milk
- 1/2 Cup Un-Bleached Flour
- 1/4 Cup Sprouted Wheat Flour
- 3 eggs
- 1/4 teaspoon salt
- 2-3 Tablespoons Butter, For the Pan
- Preheat Oven to 450 degrees, Put your skillet into the oven to preheat as well. (If you have a convection oven, set it for 425, Convection ovens are awesomely great for souffle’ like dishes.)
- In a large bowl combine the pancake batter ingredients.
- Whisk together until uber smooth. (A blender or immersion blender works best, but I usually prefer to skip dirtying the blender. )
- Allow the batter to rest for 10-20 minutes or until the oven and pan have pre-heated.
- Carefully pull out the oven rack slightly and place 2-3 tablespoons of butter into the hot pan. Spread the butter around to coat the pan.
- Carefully pour your pancake batter into the pan and tuck the pan back into the oven.
- Bake for 15-20 minutes or until it has risen and it is golden brown and no longer wet in the middle.
- Serve warm with your favorite jam, whipped cream, powdered sugar or how about Maple Caramel Apples with bacon? The Recipe Follows.
Maple Caramel Apples with Bacon
- 4 Slices of Natural Bacon, Diced
- 2 Apples peeled, cored and diced
- 1/2 cup Maple Syrup
- Cinnamon & Salt, to taste
- Heat a medium sized skillet over medium heat.
- Saute bacon 3-4 minutes or until it is browned and mostly crisp.
- Add apples to the bacon and saute’ for a few minutes to soften.
- Add maple syrup, stir the pan with a heat proof rubber scraper.
- Continue to heat the mixture for 5-10 minutes until the maple has caramelized and thickened. (You want to reduce and increase the heat as necessary to prevent burning. It’s better to reduce it slowly than to burn your goodness.)
- Sprinkle with salt and cinnamon to taste.