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A dutch baby is a perfect cross between and dessert and breakfast. I would be lying to you if I said that this was my go-to breakfast or brunch on the weekend because the truth is, I resent making breakfast or brunch for my kids because I NEVER leave the kitchen but yet I still want to enjoy that time with them on the weekend. I am not one of those supermoms who wake up before her kids and has a hot beautiful meal waiting for them…my kids know that. Now having said all that, when I need an easy fancy breakfast, one that will score me some serious points, I turn to this recipe. When I need a dessert on the fly, and I have not planned for anything, I turn to this as well. You will likely have all the ingredients in your house. You can swap the apples for any other fruit. Enjoy and be your own superhero…
Apple Dutch Baby
- ¾ cup whole milk
- 3 large eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¾ cup all-purpose flour (or a mix of buckwheat and all-purpose)
- 4 tbsp unsalted butter
- 1-2 apples peeled cored thinly sliced
- 1-2 tbsp brown sugar
- Pre-heat oven to 425˚F.
- Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
- Add flour and whisk until batter is smooth. Set aside.
- Heat a 12-inch cast iron skillet over med-high heat. Melt butter in the pan, when the butter stops foaming add the apples, arrange in an overlapping single layer, let cook undisturbed for about 10 minutes, toss the apples around a little and cook for another few minutes.
- Pour batter over apples in cast iron pan and sprinkle with brown sugar.
- Transfer to the oven and bake until pancake is brown, and puffed about 15-20 mins.
Make-Ahead Tip: Start with step 4 and continue until the end of cooking the apples. When you are ready to serve, mix the batter together. Put the apples back on the stove to reheat (about 3 minutes) and continue with step 5.