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
For the pancake:
3 tablespoons unsalted butter
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
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.