Cooking with essential oils? Why yes you can!
In Chicagoland, there is a popular restaurant called “Walker Brothers”. Hubby and I used to go there for breakfast back in the day before we had children. Back when we would sleep in on a Saturday morning, head out for breakfast and then to the mall to wander around. Hysterical. These days I hate the mall. (Except Nordstrom. I love me some Nordstrom.) But I still crave a big ole’ German Apple Pancake! I’ve been making them for years but recently thought I would spice things up, literally and figuratively by adding essential oils to my batter. I’ll tell you now before we even get going here, that is was awesome.
When you cook with oils you’re harnessing some pretty powerful flavours. doTERRA’s crops are harvested in their native regions, at the peak of freshness, many times using very old techniques and the end result is an oil, full of many healing compounds and a WHOLE lot of flavour… and so yes, you can cook with them! (At least those that are safe for internal use). I was pondering how a good crepe batter uses liquor and orange zest and thought – hey! Why not! So I chose Wild Orange, Cinnamon Bark and Clove oil. They sounded so warming and autumnal and the perfect fit for the simple apple filling that I make for my German Apple Pancake.
There are many oils you can cook with but here’s the low down on the ones for baking:
- Wild Orange
- doTERRA On Guard®
- Always keep your essential oils in a dark glass container, away from heat, light, and humid conditions. You can also store them in the refrigerator if necessary.
- Use a glass or ceramic bowl when mixing ingredients that contain essential oils. The essential oil may ruin certain types of plastic.
- Don’t leave the cap off the bottle.
- Essential oils have a much longer shelf-life than dried herbs or spices. While oils may be more costly in the initial stages, over the long haul they will prove to be more cost-effective.
- Because all essential oils tend to have different viscosity levels, don’t drop the oil directly into your mixture. Drop the required amount on a spoon and then into your mixture to ensure you have the proper amount.
- A little goes a long way. Add one drop, stir, and taste. Repeat until you’ve reached your desired result.
- Try to avoid touching the insert with your fingers as your natural oils may affect the oil composition.
- If you are baking with kids, be sure to keep the oils out of reach. Essential oils are highly concentrated and should always be used with caution.
I was so excited to try this new twist on a family favourite. And WHAT is it about skillet food??? Serving your family something out of a hot skillet… there’s just something to it. It screams hearth and home. The kiddos love it.
Are you hungry? Let’s get to it!
First, you’re gonna need an oven proof skillet. I’m obsessed with cast iron so that’s what I use.
Run out to the coop and grab 4 eggs
You’ll also need:
2 tablespoons of sugar (we use evaporated cane juice)
2 teaspoons of vanilla extract
3/4 cup of whole milk
3/4 heaping of flour
4 drops of Wild Orange oil
5 drops of Cinnamon Bark oil
3 drops of Clove oil
4 tablespoons of butter, divided
For the fruit mix:
3 apples, chopped (I prefer Granny Smith with skins as photoed but a more popular choice would be a baking apple such as McIntosh or Empire, skinned.)
2 tablespoons of cinnamon
2 tablespoons of sugar
Preheat your oven to 450 degrees. Beat your eggs and add the oils. Add to that the sugar, vanilla and milk. Mix. Add the flour a little at a time until well blended. Put your skillet over low/medium heat and melt one tablespoon of the butter. Once melted, pour it into the batter. Mix. Turn the heat up to medium and melt an additional two tablespoons. Promptly pour the batter into the skillet and bake for five minutes. After five minutes, turn the heat down to 400 and bake for 10-15 more minutes.
While your apple pancake is baking…
In a medium-sized mixing bowl mix the chopped apples, flour, sugar and cinnamon. In a separate skillet, melt the remaining butter over medium heat. Turn the heat off and add the apple mixture. Set aside.
After baking, remove your pancake from the oven and set on a trivet where you will serve. Toss the apple mixture into the centre and cut as preferred. We do ours in pizza like slices. You can also add the apple mixture after the slices have been plated. Serve with maple syrup and quality vanilla ice cream if you want the full effect!
There’s frost on the grass this morning. I’m strongly considering hauling out the Christmas tubs today… but first.