Caramelized Apple Cinnamon Dutch Baby

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp plus 2 tbsp for apples 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), peeled and sliced
• 1 tsp fresh lemon juice
• for dusting powdered sugar
• for serving maple syrup

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F so the pan becomes screaming hot, about 15–20 minutes.
2. 2While the oven heats, whisk the eggs, milk, flour, granulated sugar, vanilla, salt, and cinnamon in a blender or bowl until completely smooth and slightly frothy, about 30 seconds; let the batter rest.
3. 3In a separate skillet melt butter over medium heat. Add the apple slices, remaining sugar, remaining cinnamon, and lemon juice. Cook, stirring occasionally, until the apples are tender and caramelized at the edges, 6–8 minutes. Remove from heat.
4. 4Carefully remove the hot cast-iron skillet from the oven (use thick oven mitts). Add the remaining butter and swirl until melted and foaming; it should sizzle immediately.
5. 5Pour the rested batter into the center of the hot buttery skillet. Quickly spoon the caramelized apples evenly over the batter.
6. 6Return the skillet to the oven and bake without opening the door until the Dutch baby is dramatically puffed, deeply golden at the edges, and set in the center, 18–22 minutes.
7. 7Remove from the oven—the pancake will deflate slightly, which is normal. Dust generously with powdered sugar.
8. 8Slice into four wedges and serve immediately with warm maple syrup on the side.