Dutch Baby Apple Pancake
I hope all of you have enjoyed the holidays so far and have spent it with family and friends. We’ve had a lot going on around here. It started at Thanksgiving when someone came in with a terrible cold and managed to infect everyone in the house. In fact it’s gone around twice already. I’m sure from all the running around and shopping for gifts, running errands, grocery shopping, cooking, kissing and hugging those that stop by to visit or that we haven’t seen in ages, adds up to a recipe for getting run down and sick.
We’ve finally got our health back and have been helping our son move into his first home – it’s so exciting! Where have the years gone? I can remember when my husband and I bought our first home and then welcomed our son into the world 7 days later. How time flies!
So to say the least I’ve been absent from the blogging world, but I’m sure you’ve all been busy reading all the other great sites out there along with enjoying the holiday festivities yourself.
My plan was to post this recipe prior to Christmas and Chanukah but didn’t get around to it.
I love waking up to a warm savory breakfast on the holidays and one that can be shared by many with just the one recipe. It makes life easier for me and everyone gets to indulge at the same time.
Years ago I tried my first Dutch Baby Pancake at the Original Pancake House. I love pancakes but rarely eat them because quite frankly I’d rather fill my belly with nourishing food, packed with protein, vitamins, minerals and antioxidants. That said, sometimes one just has to pull out the stops and go for it.
If you’ve never had a Dutch Baby Pancake you’ve got to try whipping this up. It’s best prepared in a cast iron skillet to start off on the stove, then finished in the oven. Once done, bring it from the oven to the table for everyone to ooh and ahh not just because it’s beautiful, but also because it smells heavenly. This is comfort food at it’s best, in my opinion.
I decided to create a Dutch Baby Apple Pancake and oh yeah it was sensational! I’m not sure I captured the beauty of this in my photos, especially since it gradually starts to deflate as time goes by, just like a souffle. Trust me on this one though, it’s well worth making. I’m certain you and your family will love it!!!
Dutch Baby Apple Pancake
- 3 large eggs, room temperature
- ¾ cup whole milk, room temperature
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon, divided
- 4 tablespoons unsalted butter, divided
- 1 large Pink Lady apple, peeled, sliced ¼” thick
- 1 tablespoon light brown sugar
- 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 or confectioners (powdered) sugar sprinkled over the top.
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