Apple Dutch baby
I ate this at Richard Walker's Pancake House and then adapted a recipe from Bon Appetit magazine. Enjoy!
Servings: 0
Ingredients
Apple Cider Syrup
- 4 cups Apple Cider
- 2 Tbs. Unsalted butter
- 1 Tbs. Light Brown Sugar
- 1 tsp. Vanilla Extract
- 1/2 tsp. Ground Cinnamon
Dutch Baby
- 3 lrg. Eggs, room temperature
- 3/4 cup Whole Milk
- 3/4 cup All-Purpose Flour
- 1 tsp. Vanilla Extract
- 1/4 tsp. Kosher Salt
- 1 tsp. Ground Cinnamon, divided
- 4 Tbs. Unsalted Butter, divided
- 2 Lrg. Apples, peeled and sliced. I like the cosmis Crisp, because they are sweet and tart and firm.
- 2 Tbs. Light Brown Sugar
Instructions
Apple Cider Syrup
- The syrup can be made up to a week ahead of time. If you make the day of, just make sure to serve it at room temeprature.
- Bring cider, buttter, brown sugar, vanilla and cinnamon to a boil, over a medium heat, in a large saucepan.Whisk occasionally until thick and syrup like. This can take up to 45 mintues. Be careful , sugar burns quickly.If not using, day of, let it cool and cover it and refirgerate until ready to use.
Dutch Baby
- Preheat oven 425°.Whisk eggs, milk, flour and vanilla, salt and 1/2 tsp. cinnamon until smooth.
- Melt 2 Tbs. butter in a 10" skillet, over medium heat. Use cast iron, if you have it.Add apples and sprinkle with brown sugar and remaining cinnamon. Toss often and cook until softened, about 4 minutes. Remove apples from pan.
- Wipe out pan and heat in oven until very hot, about 10 minutes.Remove from oven and working carefully and quickly; coat pan with remaining 2 Tbs. butter, tilt so that pan is coated evenly.Add apples to center of pan. Pour batter over apples.Bake until pancake is puffed and edges are golden brown. The center should be set but still custard like. This is about 1-15 minutes.Serve with apple cider syrup.