Ingredients
Scale
- ⅔ cup milk
- 3 eggs
- ½ cup + 2 tablespoons flour
- ½ teaspoon vanilla
- ½ teaspoon salt
- Pinch of nutmeg
- 3 tablespoons butter
- 2 apples, peeled, and sliced (about ¼-inch thick)
- ¼ teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
- Place rack in the middle of oven. Heat oven to 425°F.
- Add milk, eggs, flour, vanilla, salt and nutmeg to an electric blender, and blend for 45 seconds, or until smooth. Set batter aside.
- In a 10-inch cast iron skillet (or other oven-safe pan), melt butter on stovetop over medium-low heat. Stir in sliced apples and cinnamon, and saute for 8-10 minutes, or until apples are soft (but not mushy). When apples are softened, stir in maple syrup.
- Turn off heat, and spread apples evenly over the bottom of the skillet. Immediately, while skillet is still very hot, pour batter over apples (do this carefully so that you don’t splatter and burn yourself).
- Place hot skillet into the oven, and bake for 20 minutes, or until the Dutch baby is puffy and golden.
- Remove from oven and cool for 5 minutes. Serve with your favorite toppings
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
Keywords: apple recipes, pancakes, apple pancake