Apple Dutch Baby
Cuisine: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 serving
This pancake of sorts puffs up magically when removed from the oven and is delicious served with jam .
  • Apple Cider syrup
  • 4 cups apple cider
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoons cinnamon
  • Dutch Baby
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup sifted flour
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon, divided
  • 4 Tablespoons unsalted butter, divided
  1. Make the apple cider syrup ahead of time and store in the frig. 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, 3--45 minutes.
  2. Preheat oven to 425. Whisk eggs, milk, flour, vanilla, salt and ½ teaspoon cinnamon in a medium bowl until smooth. Melt 2 Tablespoons of butter in a 10" cast iron skillet over medium heat. Add apple and sprinkle with brown sugar and remaining ½ teaspoon of cinnamon. Cook, tossing often, until apples are coated and softened, about 4 minutes. Transfer to a plate. Wipe out skillet and heat in oven until very hot, 8-10 minutes. Carefully add 2 Tablespoons of the remaining butter, tilting to coat. Add apples to center of the skillet, pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, about 12-15 minutes. Serve with warm apple syrup on the side or drizzled on top.
Recipe by Captain Freeman Inn at