Description
A dramatic, puffed-up custardy pancake studded with tender spiced apples, baked in a hot skillet for a fast and impressive weekend brunch.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 medium apples (mix of Granny Smith and Honeycrisp), peeled and sliced
- 3 large eggs, room temperature
- ½ cup all-purpose flour
- ¾ cup milk (whole or 2%)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Pinch of nutmeg (optional)
- Powdered sugar for dusting
- Maple syrup for drizzling (optional)
Instructions
- Preheat oven to 425°F (220°C) with a rack in the center position.
- Place an 8 or 9-inch cast iron skillet in the oven along with the butter. Bake for 5-7 minutes until the butter is melted, hot, and bubbling.
- While the oven heats, peel and slice apples into thin wedges. Toss with a pinch of cinnamon and a teaspoon of sugar.
- In a medium bowl, whisk together eggs, milk, sugar, vanilla, and salt until combined.
- Add flour and cinnamon to the wet ingredients. Whisk until the batter is smooth and lump-free.
- Carefully remove the hot skillet from the oven. Swirl to coat the bottom and sides with the hot butter.
- Immediately pour the batter into the center of the skillet. It should sizzle.
- Arrange the apple slices evenly on top of the batter.
- Return the skillet to the oven and bake for 20 minutes. Do not open the oven door for the first 15 minutes.
- The dutch baby is done when the edges are golden brown and puffed high above the rim. The center may look jiggly but will set as it cools.
- Remove from oven and let sit for 2-3 minutes to deflate slightly.
- Dust with powdered sugar and drizzle with maple syrup if desired. Serve immediately.
Notes
The pan must be very hot before adding batter to ensure the dutch baby puffs up. Do not open the oven door for the first 15 minutes or the puff will collapse. For best results, use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a toaster oven or conventional oven at 350°F.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: dutch baby, apple cinnamon, weekend brunch, fall recipes, cast iron skillet, easy breakfast, puff pancake