Apple Dutch Baby
There's nothing I love more than enjoying a lazy Saturday morning in jams while making a homemade breakfast spread! And while I'm definitely more of a savory breakfast kind of girl, sometimes I just crave something sweet and decadent to wake up to. Something that will make me need a nap shortly after eating it. Can you say sugar coma?!
The other weekend I was in one of these moods. But not just your standard pancake, French Toast or waffle kind of mood. Nope, I was feeling saucy! And that meant only one thing for me to make. Say it with me, "Dutch baby!"
I had my first Dutch baby at Stoneburner in Seattle, a hip pizza restaurant that does an amazing weekend brunch. Believe it or not, my first Dutch baby experience wasn't sweet at all - it was savory! Even so, I fell in love with that little babe instantly. It doesn't actually resemble a pancake at all, but more like a fluffy, custard-like sponge cake or bread pudding even.
Naturally, I couldn't wait to try my hand at making a Dutch baby in my cast iron skillet but this time going the classic sweet route. We had some apples, a pantry full of baking ingredients and a cast iron skillet in hand. You know what happens next!
Perhaps I'm biased, but my homemade Dutch baby was even better than my first experience! Any baked good/breakfast treat with apples is amazing in my book, and the combo of apples, cinnamon, sugar and butter baked into a custard-like pancake was pure bliss. The perfect compliment, really, to a cup of coffee, comfies and a lazy Saturday brunch, if you ask me!
Apple Dutch Baby
Ingredients
2 apples
4 tablespoons granulated white sugar, divided
1 teaspoon ground cinnamon
1/3 cup salted butter
1/3 cup dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
5 large eggs
Powdered sugar
Directions
Heat the oven to 400 degrees. Peel, core, and quarter apples then cut them into about 1/4 inch chunks.
In a small bowl, mix 3 tablespoons of sugar with cinnamon and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet. Put the skillet in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
Whisk the flour with the remaining tablespoon of sugar and salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy.
Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes, or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. Sprinkle generously with powdered sugar and serve warm.
