Try not to kill me. I went to Amsterdam and didn't eat a dutch pancake. I KNOW! How could I? I saw them at a street cafe but I had finally gotten my acid reflux in check and I just wasn't hungry at the time. The last thing I needed to do was force myself to eat just so I wouldn't feel like I was missing out.
So this recipe was kind of my way of making up for it. Please forgive me!
I had half an hour to kill before I needed to be at church for a run through before service when I decided to make this for breakfast. I wanted a pancake but not just any pancake so I settled on this. I really shouldn't say settle because making a dutch baby can seem like a huge deal to some people. But it's so easy to make! I took a less traditional route due to my time crunch, but it was so delicious! Like a warm apple pie you can actually eat for breakfast.
Apple Dutch Baby
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes.
*SAVE ON SUGAR AND CALORIES AND USE THE SYRUP YOU JUST CREATED TO SWEETEN YOUR DUTCH BABY* Push apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Serve drizzled with honey or syrup. I used my new jar of honey I got from a gift shop outside of Windsor Castle. It's infused with whisky, smells great and it's super delicious.
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 large eggs, room temperature
¾ cup whole milk, room temperature
1 cup all-purpose flour
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