Why hello there, blog friends! It’s been a while, again, because I have moved, again. It just keeps happening! This time I’m in DC. My kitchen is pretty tiny, has terrible lighting for photos, and has a really weird set of tools right now – I have a bundt, an immersion blender, and a flour sifter, but not a single bowl of any size or shape. Going to be a tricky one until I get a more permanent situation sorted, but I’ve finally baked something beyond granola bars, and it was delicious! I have never actually eaten Bickfords’ Big Apple Pancake, but I sort of picture it tasting something like this? The name remains unclear even halfway through baking, but by the time this is cooked through, it has poofed up impressively.

Some serious poof.

I got this recipe from a website that’s all dutch oven recipes and tips, intended mostly for using with your big black cast iron dutch ovens over/in campfires. Luckily, this recipe translated well to my enameled dutch oven and indoor cooking.

Ingredients:

• 6 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 6 tablespoons butter
• 2 apples (the website used granny smith, I got golden delicious because they were on sale…)
• 3 tablespoons cinnamon
• 1/2 cup sugar
• syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

I guess you probably could have pictured this one without the photo…

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven.

Pour the egg mixture over the apples.

Sprinkle the remaining cinnamon sugar over the top of the mixture.

Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Mine took closer to 35 minutes, which reminds me I should actually put the oven thermometer I have (But no bowls? I really brought the weirdest combo of things.) in there and see how it’s working!

This was at 20 minutes, and probably it’s most visually attractive state, but the batter was still uncooked.

As the dough cooks it will get huge, but then deflate once it’s out of the oven.

Top with syrup, powdered sugar, jam, or other topping. Where it has pretty similar ingredients to a pancake, I’ve voted for syrup, and it’s delicious!

Dutch Oven Apple Fluff

Lightly adapted from The Dutch Oven Dude.

• 6 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 6 tablespoons butter
• 2 apples
• 3 tablespoons cinnamon
• 1/2 cup sugar
• syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven, then pour the egg mixture over the apples. Sprinkle the remaining cinnamon sugar over the top of the mixture.

Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Top slices with syrup, powdered sugar, jam, or other topping.