Brown Butter Apple Cinnamon Dutch Baby

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3, room temperature large eggs
• 2/3 cup, room temperature whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 tsp, divided ground cinnamon
• 4 tbsp unsalted butter
• 2 medium firm apples (Honeycrisp or Granny Smith), thinly sliced
• 2 tbsp brown sugar
• 1 tsp fresh lemon juice
• to taste powdered sugar and maple syrup, for serving

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat to 425°F. The pan must be screaming hot for maximum puff.
2. 2In a blender combine eggs, milk, flour, granulated sugar, vanilla, salt, and cinnamon. Blend 20 to 30 seconds until completely smooth and slightly frothy; let the batter rest 5 minutes while you prep the apples.
3. 3In a separate medium skillet melt butter over medium heat. Add apple slices, brown sugar, remaining cinnamon, and lemon juice. Cook 5 to 6 minutes, stirring occasionally, until apples are tender and caramelized at the edges. Keep warm.
4. 4Carefully remove the hot cast-iron from the oven. Add the remaining butter and swirl until melted and foaming; it should smell nutty and brown lightly, about 30 to 45 seconds.
5. 5Immediately pour the rested batter into the center of the hot buttered skillet. Working quickly, spoon half the caramelized apples over the batter in an even layer.
6. 6Return skillet to the oven and bake 18 to 22 minutes without opening the door. The Dutch baby should billow dramatically up the sides and turn deep golden brown with set, custardy center.
7. 7Remove from oven; the pancake will deflate slightly—that is normal. Dust generously with powdered sugar and spoon remaining warm apples over the top.
8. 8Slice into 4 wedges at the table and serve at once with maple syrup for drizzling. Eat while the edges are still crisp.