Harvest Apple Cinnamon Dutch Baby

September 23, 2015

If you have never tasted a Dutch Baby, you are missing out on this dynamite breakfast dish.  It is a cross between a pancake and a crepe with crisped golden brown edges and a delightful sponge for additional flavors.  Since today is the first official day of fall, I decided to top mine with autumn apples cooked with butter, cinnamon and brown sugar.  One bite of this bad boy and you will be hooked.

Apple Cinnamon Dutch Baby

Ingredients:

For the pancake:
3 tablespoons unsalted butter
3 eggs
3/4 cup all purpose flour, sifted
3/4 cup whole milk
1 teaspoon pure vanilla extract

For the apples:
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored, and diced
2 1/2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions:

Step 1: Preheat the oven to 425 degrees Fahrenheit.

Step 2: Heat a cast iron skillet over medium low heat and melt butter, keeping a close eye on it so it does not burn.

Step 3: In a blender, whip the eggs.  Combine the milk and vanilla extract and stir to combine.  Add the sifted flour and milk in batches, alternating the two ingredients.

Step 4: Pour the batter into the center of the warmed skillet and place into the oven. Bake the pancake for 20 to 25 minutes.

Step 5: While the dutch baby is baking, prepare the apples.

Step 6: Heat a skillet over medium high heat and melt the butter.  Add the apples, brown sugar, and cinnamon and cook for 5 to7 minutes or until apples are tender.  Serve the caramelized apples over the Dutch baby.

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