Crispy Apple Dutch Baby Pancake

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 2 large crisp baking apples
• 4 tbsp unsalted butter
• 4 large eggs
• ¾ cup whole milk
• ¾ cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp fine salt
• 1 tsp fresh thyme leaves
• 2 tbsp powdered sugar
• 4 lemon wedges

Instructions

1. 1Place a 10- or 12-inch cast-iron skillet in the oven and preheat to 425°F so the pan is screaming hot.
2. 2Core the apples and slice them into thin half-moons about ¼-inch thick; leave the skin on for rustic color.
3. 3In a blender combine the eggs, milk, flour, granulated sugar, vanilla, half the cinnamon, and salt; blend 20 seconds until completely smooth and frothy.
4. 4Carefully remove the hot skillet, add the butter, and swirl until melted and foaming.
5. 5Arrange the apple slices in a single overlapping layer in the sizzling butter and sprinkle with the remaining cinnamon and the thyme.
6. 6Return the skillet to the oven for 4 minutes so the apples begin to soften and caramelize at the edges.
7. 7Pull the skillet out again and immediately pour the batter evenly over the apples.
8. 8Bake 18–22 minutes until the pancake is dramatically puffed, deep golden at the edges, and set in the center.
9. 9Dust generously with powdered sugar the moment it leaves the oven so it melts slightly into the crisp ridges.
10. 10Slice into wedges right in the skillet and serve family-style with lemon wedges for bright squeezes.
11. 11Carry the whole skillet to the table as a shareable brunch centerpiece; the pancake will deflate slightly but stay crispy on the rim.