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Apple Dutch Baby Recipe | Bon Appetit

Posted by on January 20, 2019
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We made this and served it with maple syrup today – yum!

Apple Dutch Baby Recipe | Bon Appetit

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Ingredients

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar

Method
1. Apple cider syrup: 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, 30–45 minutes.
2. Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
3. Dutch baby: Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.”
4. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
5. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
6. Serve drizzled with apple cider syrup.

Source: Bon Appétit (Servings: 4 | Yield: 1 pancake)

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