This Apple Dutch Baby, or German pancakes, is an oven-baked puffed pancake, deliciously perfect in the fall apple season, and always a popular breakfast treat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
2 tablespoons butter
1 apple, thinly sliced
1/2 cup milk
3 large eggs
2 tablespoons maple syrup
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 tsp ground cinnamon
1 tablespoon sugar
confectioners’ sugar
Instructions
Preheat the oven to 400 degrees F. Place a 10-inch cast-iron skillet in the oven as its preheating. In the last couple of seconds, add the butter and let it melt. Remove the skillet from the oven.
Meanwhile, make the batter and thinly slice the apples. In a bowl whisk together the milk, eggs, maple syrup, and vanilla. Add the flour, cinnamon, sugar, and salt; whisk until very smooth with no dry flour remaining.
Remove the skillet from the oven and brush the melted butter to grease the sides of the skillet. Very carefully lay thin slices of apple in a pretty pattern.
Quickly but carefully pour the batter over the apples in the hot skillet.
Return the skillet to the oven and bake until browned and nicely puffed; 20 to 25 minutes.
Remove from the oven and dust with confectioners’ sugar.
Notes
Make ahead:Â Make the batter the night before and refrigerate until ready to bake. Let the batter come to room temperature before pouring into the hot skillet.