Apple Dutch Baby

Hello Lovely,

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

Directions

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.

Ingredients

  • 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

 

 

 

 

 

 

If you try this recipe, I'd love for you share it with me on my social media accounts. Follow me on Facebook, Twitter and Instagram to interact with me. You can even comment on this post if you have any questions about the recipe. I love hearing from you guys!