Apple Dutch Baby Pancake
This apple dutch baby pancake made with a few simple ingredients is the perfect impressive, yet lazy brunch recipe for fall!
- ½ cup all-purpose flour
- ½ cup milk 2%
- 2 eggs
- 3 tbsp sugar divided, 2 tbsp in batter, and 1 tbsp in apple mixture
- 1 tsp vanilla
- 2 tbsp butter divided - 1 tbsp melted, 2 tbsp cold/room temperature
- 1 apple cored and diced
- 1 tsp cinnamon
- Maple syrup for garnish
- Powdered sugar for garnish
Apple Mixture: In a small bowl mix together 1 apple, 1 tablespoon sugar, 1 tablespoon melted butter, and cinnamon.
Bake Apple Mixture and heat skillet: Spread the mixture onto a 6-inch oven-safe skillet, such as a cast-iron skillet.Pre-heat oven to 425ºF, and place the skillet into the cold oven.
Blend the batter: To a blender add milk, eggs, flour, 2 tbsp of sugar, and vanilla. Blend until the mixture is smooth.
Melt the butter: Once the oven is heated to 425ºF, carefully remove the skillet with the apple mixture. Mix in 2 tbsp butter until completely melted.
Add the batter: Pour the batter evenly into the skillet.
Bake: Place the skillet back in the oven and bake for 20-25 minutes until dutch baby pancake has risen and is golden brown.
Serve warm: Remove from oven, top with icing sugar and maple syrup.Let it cool for a few minutes. Pancake will deflate.Serve in the skillet or remove it and place it on a large plate.Cut into wedges and serve.