Family Food: Dutch baby with sautéed apples from Michael Natkin’s Herbivoracious

I have probably used this Dutch baby recipe every week since I first received a copy of Herbivoracious, fellow blogger Michael Natkin’s vegetarian cookbook, a few months ago. As T’s appreciation for food gradually extends beyond purees and other soft foods, I have amassed a range of breakfast recipes that appeal to both T and CH. Michael’s Dutch baby ticks a number of vital boxes for me. It’s delicious, it’s easy to prepare, it calls for simple ingredients, and it’s a great way for me to get my boys to eat some fruit. Apples, butter, sugar and cinnamon are a heavenly quartet. They are further elevated when tipped over a crisp yet tender pancake base that I can only liken to a gigantic Yorkshire pudding, and finished with a dusting of icing sugar and some freshly squeezed lemon juice (preferably from a Meyer lemon).

T gets a kick out of helping out with the whisking. And each time he sees the majestically risen sides of a Dutch baby inside our oven, his little mouth forms a wee ‘O’ as his eyes widen and he mouths a silent “wow”. It’s these moments that make the more challenging realities of parenthood worth it.

For T, I dice an additional apple (it’s just easier for him to eat) that I prepare pretty much following Michael’s recipe. I just cook it to T’s preferred doneness and try to use as little sugar as possible. Then, before we dust the assembled Dutch baby with icing sugar, I push some of the apple wedges aside, cut a slice out for T and top it with the diced apple. His portion doesn’t get finished with icing sugar and lemon juice.

Michael makes it easy to incorporate vegetarian meals into any household, even a non-vegetarian one. I like that many of his recipes are easily adapted so that I can serve one dish two ways in order to appeal to both vegetarian and non-vegetarian dinner guests. And I think it’s wonderful that his book spans a range of cuisines. It makes it a handy and inspiring resource. But his breakfast chapter is my favourite. I can’t wait to try his crunchy crusted yeast-raised Belgian waffles, a variation of Marion Cunningham’s recipe save for the addition of rice flour for extra crunch.

Michael also has a video recipe for this dish over at Herbivoracious.


About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.