Apple Cinnamon Dutch Baby
Tender apples and cinnamon are baked into an eggy-flavored and dense German pancake with fluffy but crisp buttered infused edges. Then it's topped with powdered sugar and maple syrup for a protein-heavy but slightly sweet warm breakfast to enjoy!
Servings 8
Ingredients
- 4 Tablespoons butter cold and sliced in chunks
- 1 large apple peeled, cored, and thinly sliced
- 2 teaspoons cinnamon
- 6 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
- dash of salt
- 1 cup flour
- powdered sugar and maple syrup for topping
Instructions
- Add the prepared apples, cinnamon, and butter into a 10" cast-iron pan. Place the pan in a cold oven, then preheat it to 425°F.
- Next, add the eggs, milk, vanilla, salt, and maple syrup into a blender. Blend and then add the flour. Blend thoroughly but not long.
- Once the oven is completely preheated, remove the apples, quickly stir them with the cinnamon, then pour the batter evenly over the hot apples and butter.
- Bake the Dutch Baby for 20 minutes or until it's golden brown and puffy.
- Finally, carefully remove the skillet, cut into slices, and serve warm with powdered sugar and maple syrup. Enjoy!