Apple Cinnamon Dutch Baby

Back by popular demand, but this time, with a Fall-forward spin. I present to you my Apple Cinnamon Dutch Baby! One bowl + One pan = One pancake and One easy breakfast. Who wouldn’t want to wake up to this delicious, fruity and simple treat!

This German style pancake is large and fluffy and reminiscent of a large Yorkshire pudding with the consistency and taste of a crepe. It comes together with a few simple ingredients - including flour, milk, eggs, sugar, vanilla, salt, a pinch of nutmeg, apple and cinnamon and a little elbow grease. You don’t have to worry about tending to pancakes on the stove as this little baby goes straight into the oven to cook. The result is a sinful, beautiful and fluffy masterpiece that puffs up as it bakes.

Garnish it with a dusting of icing sugar, a drizzle of maple syrup or a dollop of yoghurt or whipped cream and you’ve got yourself a breakfast to write home about. This versatile menu item makes for the most enjoyable breakfast but it works equally well for brunch, lunch, dinner, dessert or as a snack. So, what are you waiting for?! Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4 - 6

Ingredients:

• 1/2 cup all-purpose flour

• 1/2 cup 2% milk

• 3 large eggs, at room temperature

• 2 1/2 Tbsp granulated sugar, divided

• 1 1/2 tsp vanilla extract

• 1/4 tsp kosher salt

• Pinch of ground nutmeg

• 3 Tbsp unsalted butter

• 1 Honeycrisp apple, cored and cut into 1/4 inch slices

• 1/4 tsp ground cinnamon

• Dusting of icing sugar

• Drizzle of maple syrup, a dollop of yoghurt or whipped cream, as a topping

Instructions:

1. Preheat the oven to 400F. While the oven is preheating, transfer a 10 inch cast iron skillet to the oven to heat.

2. To a large mixing bowl, add the flour, milk, eggs, 1 1/2 Tbsp sugar, vanilla, salt and nutmeg. Whisk until the ingredients are fully incorporated and the batter is light, silky and smooth. Set aside and let the batter rest for 10 minutes to allow the flour to hydrate and the gluten to relax.

3. Once the oven has preheated and the batter has rested, carefully remove the hot skillet from the oven, using oven mitts. Add 3 Tbsp of butter to the skillet, swirling it around or using a pastry brush, to ensure that the sides and base of the pan are well coated.

4. Transfer the hot skillet back into the oven for another 3 minutes and 30 seconds to heat the butter. The butter should be slightly golden in colour. Remove the skillet from the oven.

5. Carefully arrange the apple slices evenly over the surface of the skillet. Sprinkle the remaining 1 Tbsp sugar and cinnamon over top. Pour the pancake batter over the apples and immediately transfer the skillet back into the oven to bake.

6. Bake for 20 minutes or until the dutch baby is puffy and golden in colour. Resist the urge to open the oven door while baking as this will impede the baking process and deflate your dutch baby.

7. Remove the dutch baby from the oven and let it cool for 10 minutes. Dust icing sugar over top. Cut the dutch baby into slices. For added indulgence, garnish with a drizzle of maple syrup or a dollop of yoghurt or whipped cream. Serve and enjoy!