Beautiful, puffy cinnamon apple dutch baby. Crispy buttery edges and dreamy honey crisp apples make this cinnamon apple dutch baby pure perfection. A dust of cinnamon sugar completes it.
One of my most favorite ways to eat pancakes, is by preparing a family recipe handed down from my Great Grandmother. Apple egg pancakes. Come to find out recently that they are more commonly called dutch baby's but in our family it was always called an egg pancake. It's not your typical pancake but man is it good.
And it's quite simple, because everything gets dumped in to a blender, whirled around to create air and then you pour all the batter in a skillet and bake it in the oven at high heat. The edges rise waaay up and creates these crisp but puffy edges. Those crisp edges have a buttery taste to them, perfect.
Dutch babies are made with extra eggs, so it's a heartier pancake. The vanilla extract smells so intoxicating and the apples are the best balance. If you cut them too thin the apples could get too soft and if you cut them too thick they won't cook through, i've found that 1/8th inch is the perfect slice and I don't get out a ruler (that's just crazy) I use a mandolin and set it to the 1/8th inch setting.
My favorite thing about this (besides being insanely delicious) is that you don't have to worry about combining wet/dry ingredients and question if you over-mixed the batter. Can I get a hallelujah?
Once the apple dutch baby is out of the oven you hit it with a sprinkle of cinnamon and sugar and a dash of powdered sugar! Most of the time I can't even wait to get the dutch baby out of the skillet and wind up eating it straight out of the pan.
If you eat it RIGHT AWAY then it's actually super puffy (photo below)! It starts to deflate pretty fast. When you are tired of the same old breakfast this weekend, try out a pan of this puffy goodness.
2/3 C. flour
2/3 C. milk
1 tsp vanilla
1/2 tsp salt
1 tbsp brown sugar
1/4 tsp cinnamon
1 honey crisp apple, skin left on and sliced thin
3 tbsp butter
cinnamon and sugar mixture
Preheat oven to 425
Place a skillet in the oven from the start of the preheat
In a blender combine the eggs, flour, milk, vanilla, brown sugar, salt and cinnamon
Pulse until it's combined, about 20 seconds
Carefully remove the skillet from the oven
Put the 3 tbsp of butter in the pan, swirling it around until melted (it should be all foamy)
Pour the batter directly in the center of the skillet
Place the apples in the skillet, staying away from the out 1" edge, this helps maintain that big puffy dutch baby edge
Place the skillet back in the oven and bake for 20 minutes
Don't peek and don't remove it before 20 minutes! Between 15-20 minutes is where the edges really get that big rise
Remove from the oven and sprinkle over top cinnamon/sugar mixture and some powdered sugar