Apple Cinnamon Dutch Baby
Rated 5.0 stars by 1 users
Category
Breakfast/Brunch
Cuisine
Modern American
Servings
2-4
Prep Time
15 minutes
Cook Time
20 minutes
A puffy oven-baked pancake loaded with warm spiced apples, finished with caramel, powdered sugar, and bright lemon zest. Somewhere between breakfast, dessert, and the reason everyone suddenly gathers around the kitchen.
Author:Chef Ryan
Ingredients
- 1 Gala Apple
- 1/4 cup flour
- 1/4 cup milk
- 2 eggs
- 1 1/2 tbsp Spiceology’s Apple Cinnamon blend, divided.
- 2 tsp sugar
- Pinch of salt
- 1 1/2 tbsp butter
- Icing sugar, for dusting
- Caramel sauce, for finishing
- Lemon zest, for finishing.
Directions
- Preheat your oven to 425°F and place an 8” cast iron pan in there to warm up.
- In a bowl (or blender) add in your flour, milk, eggs, sugar, salt and 1 tsp of the apple cinnamon seasoning. Blend with an immersion blender or use your blender, and blend for 20-30 seconds. Let stand for 15 mins before cooking.
- Slice your apple into wedges and coat with the other tbsp of Apple cinnamon.
- Once your oven is at temp, add your butter and swirl around until melted. Working quickly add in your apples then pour over your batter and place back into the oven for 18-20 mins. The sides will be a bit darker than the middle.
- Once out of the oven, drizzle with the caramel, zest some lemon zest and dust with icing sugar for a simple and delicious breakfast/brunch.
Recipe Video
Recipe Note
A short rest allows the flour to hydrate and helps create a lighter, more dramatic rise in the oven.
The cast iron should be screaming hot before the batter goes in. That initial blast of heat creates the signature dramatic rise around the edges.
The Dutch baby is basically showing off. Opening the oven door too early can cause it to collapse before it finishes setting.
Dutch babies are at their absolute best during the first few minutes after baking when the edges are crisp and towering.
