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.
Image Sources:
