Apple Dutch Baby

IMG_0634 - Version 2

I love special breakfasts!! I served this gorgeous giant apple pancake with pure maple syrup, but included the recipe for the special Apple Cider Syrup below. This recipe is from The North Shire Lodge in Manchester, Vermont via Bon Appetit. Lovely!

Yield: Serves 4

For the Dutch Baby:

  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar
  • pure maple syrup or apple cider syrup (recipe follows), for serving
  1. Preheat oven to 425° (convection).
  2. Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
  3. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat.
  4. Add apple and sprinkle with brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  5. Wipe out skillet and heat in oven until very hot, 8–10 minutes.
  6. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  7. Serve drizzled with maple syrup or apple cider syrup.

For the Apple Cider Syrup:

  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

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