Sweet Dutch Baby Apple Pancake

By Addie

This dish won us over not only because of its great name, but also because it puffs up to great heights while cooking. Because it does not come out as sweet as griddle pancakes, it is traditionally served with lemon juice and powdered sugar, but we find it even more tasty with apples.

Game plan: If you don’t have a cast iron skillet, the pancake can also be made in a large, ovenproof frying pan.

Ingredients

• 1 medium apple (half Grannny Smith and half Golden Delicious)
• 3 Tablespoons sugar
• 3/4 teaspoon cinnamon
• 2 Tablespoons butter
• 3 large eggs at room temperature
• 1/2 cup milk at room temperature
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• Powdered sugar for dusting

Preparation

Step 1

1. Heat oven to 425. Peel and quarter the apple, then trim away the core. Thinly slice the quarters.

2. In a small bow, mix 2 Tablespoons of the sugar and 1/4 teaspoon of the cinnamon with fork. Add the apple slices and toss until well coated.

3. Slice the butter into 2 equal parts and place them in a 9-10 inch glass pie pan or oven proof skillet. Put the pan in the oven until the butter melts, remove, and swirl til bottom is completely coated.

4. Spread the apples over the bottom of the pan Bake apples until they have softened slightly and butter is bubbling and beginning to brown around the edges - approximately 10 minutes.

5. Meanwhile make the pancake batter. In a blender combine the eggs , milk, flour, salt, vanilla and the remaining sugar and cinnamon. Blend the ingredients on medium speed until they are well mixed and frothy - approximately 1 minute.

6. Remove pan from oven. Pour the batter over the apples then bake the pancake until it s puffy and golden brown dust with powder sugar. Cut into wedges to serve. Yum!