Apple Dutch Baby

By msweeney

Ingredients

• Dutch Baby
• 3 large eggs, room temperature
• 3/4 C. whole milk, room temperature
• 3/4 Cup all-purpose flour
• 1 teasp vanilla extract
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon, divided
• 4 Tablespoons unsalted butter, divided
• 1 large Pink Lady apple, peeled, sliced 1/4” thick
• 1 Tabletspoon light brown sugar

Preparation

Step 1

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.

Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Serve drizzled with maple syrup