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Dutch Baby Pancake with Apples

A golden-brown Dutch baby pancake with apples, baked in a cast iron skillet and dusted with powdered sugar.
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An impressive, puffy oven pancake with caramelized apples, perfect for a weekend brunch or fall breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and thinly sliced
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
  2. In a blender, combine the flour, milk, eggs, granulated sugar, salt, and 1/4 teaspoon cinnamon. Blend until smooth, about 30 seconds.
  3. In a separate bowl, toss the sliced apples with the brown sugar, 1 teaspoon cinnamon, and nutmeg.
  4. Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl until melted.
  5. Pour the blender batter into the hot skillet. Arrange the seasoned apple slices evenly over the batter.
  6. Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
  7. Remove from oven. Dust generously with powdered sugar and serve immediately with maple syrup.

Notes

  • For extra caramelization, you can sauté the apples with brown sugar and cinnamon on the stovetop before adding them to the pancake batter.
  • Ensure your oven is fully preheated for the best puff.
  • Serve immediately as the pancake will deflate as it cools.

Nutrition

Find it online: https://mdlatdmm.com/dutch-baby-pancake-with-apples/