It’s apple season. YAY!!! Which means warm sweaters, watching the fire crackle in the fireplace, crunchy leaves and eating every conceivable thing with apples.
I like to do a mix of savory and sweet dishes with apples (like all of these), but breakfast is definitely one of my favorite places to mix in apples. Well, that and dessert because I’m obviously making dessert for breakfast here. 🙂
A dutch baby is basically a large popover or puffed up pancake. It has all the traditional pancake ingredients but cooks in the oven. It can be sweet or savory, but I like mine topped with apples, whipped cream and sweet syrup.
It gets suppppper puffy, but deflates pretty quickly once it’s been removed from the heat of the oven. So, be ready to serve the showstopper as soon as it comes out!
This is definitely one for the holidays you’ll love making with the kids. They think it’s just the coolest thing. 🙂
Apple Cinnamon Puffed Pancake with a Cinnamon Butter Syrup
Apple Cinnamon Puffed Pancake
- 1 Honeycrisp apple, thinly sliced
- 1 tablespoon brown sugar
- 6 tablespoons unsalted butter, melted
- 4 eggs
- 2/3 cups whole milk
- 2/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- Whipped cream, for serving
Cinnamon Butter Syrup
- 1/2 cup real maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Preheat the oven to 450 degrees.
- Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.
- Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup (next step).
- To make the syrup: in a small saucepan, combine the maple syrup, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby. Enjoy!
Recipe from: halfbakedharvest.com
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