Dutch Apple Baby also known as Dutch Baby Pancake or Dutch Puff or German pancake is a rich and delicious breakfast dish. It is like a giant Yorkshire pudding but with cartelized apples mixed in and then topped with maple syrup. This dish is a show stopper when it comes out of the oven puffed up and sizzling. This dish works best in a cast iron skillet but would also work in a pan with a metal handle or a pie pan.
Dutch Apple Baby
- 3 large eggs, at room temperature
- 3/4 cup whole milk, room temperature
- 3/4 cup of all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon of ground cinnamon, divided
- 4 tablespoons of butter, divided
- 2 large apples sliced, 1/4″ thick
- 1 tablespoon brown sugar
- Preheat the oven to 425 degrees. Whisk eggs, milk, flour, vanilla, salt, and 1/2 tsp of cinnamon in a medium bowl until smooth.
- Melt 2 tablespoons of butter in a 10″ skillet over medium-high heat. Add apple, brown sugar, and remaining cinnamon. Cook. mixing often, until apples are soft about 4 minutes. Transfer to a plate.
- Wipe out skillet and heat in oven until hot about 8 to 10 minutes. Carefully add remaining 2 tablespoons of butter, tilting to coat all the surfaces. Put the apples in the center of the skillet and pour batter over. Bake until batter is golden brown and puffed about 12 to 15 minutes.
- Serve Drizzled with maple syrup.