Caramel Apple Dutch Baby

Dutch baby also known as German pancakes are such a special treat. It’s one of my favorite brunch dishes to make in place of pancakes.  This skillet caramel apple filled pancake will serve 8 and I particularly love that no two Dutch babies look the same.  Each one bakes into it’s own unique shape.

Ideally, it should be made in a cast iron skillet, but, if you don’t have one, substitute with a heavy bottomed skillet similar in size.  Bring the eggs and milk to room temperature before making the batter also seems to allow the Dutch baby to puff up more quickly.  When adding the caramel apples back to the batter, leave a 2 inch border around the edge so, the edges will become puffy and golden. Serve dusted with powdered sugar or a drizzle of maple syrup for the ultimate in Dutch baby love.

Ingredients you’ll need:
2 medium Gala apple, peeled and thinly sliced
2 Tbsp light brown sugar
1 1/2 tsp ground cinnamon
4 Tbsp butter, divided
4 large eggs
3/4 cup whole milk
1 tsp pure vanilla extract
3/4 cup all-purpose flour
2 Tbsp granulated sugar
1/4 tsp salt
1/8 tsp ground nutmeg
powdered sugar and maple syrup for serving

Directions:
Preheat the oven to 450°F.  In a 10-inch cast iron skillet melt 2 Tbsp butter.  Toss the sliced apple with brown sugar and 1 tsp ground cinnamon and add to the melted butter.  Cook for around 7-10 minutes or until softened.  Remove to a bowl and set aside.

Wipe the skillet clean with a paper towel.  Whisk together the eggs, milk and vanilla.   Add the flour, granulated sugar, cinnamon, salt and ground nutmeg. Set aside.

Melt the remaining 2 Tbsp of butter in the skillet.  Swirl coating the bottom and sides. Pour the batter into the skillet and arrange the cooked apples on top leaving a 2-inch border to allow the edges to puff up.  Save a few caramel apple slices for garnishing, if desired.

Bake for 18-20 minutes or until puffy and golden.  Dust with powdered sugar and serve with a drizzle of maple syrup, if desired.  Serves: 6-8

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Caramel Apple Dutch Baby

Servings 6 -8

Author Melissa Sperka

Ingredients

• 2 medium Gala apple peeled and thinly sliced
• 2 Tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 4 Tbsp butter divided
• 4 large eggs
• 3/4 cup whole milk
• 1 tsp pure vanilla extract
• 3/4 cup all-purpose flour
• 2 Tbsp granulated sugar
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• powdered sugar and maple syrup for serving

Instructions

1. Preheat the oven to 450°F. In a 10-inch cast iron skillet melt 2 Tbsp butter. Toss the sliced apple with brown sugar and 1 tsp ground cinnamon and add to the melted butter. Cook for around 7-10 minutes or until softened. Remove to a bowl and set aside.
2. Wipe the skillet clean with a paper towel. Whisk together the eggs, milk and vanilla. Add the flour, granulated sugar, cinnamon, salt and ground nutmeg. Set aside.
3. Melt the remaining 2 Tbsp of butter in the skillet. Swirl coating the bottom and sides. Pour the batter into the skillet and arrange the cooked apples on top leaving a 2-inch border to allow the edges to puff up. Save a few caramel apple slices for garnishing, if desired.
4. Bake for 18-20 minutes or until puffy and golden. Dust with powdered sugar and serve with a drizzle of maple syrup, if desired.