With juicy, sweet apples, this Dutch Baby has the texture of a puffy pancake, thick crepe and is puffy and custardy. It's perfect for a special breakfast or a dessert.
- 1/2 cup all purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup half and half
- 1 teaspoon vanilla extract
- 2 Tablespoons butter
- 3–4 apples
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- powdered sugar (for garnishing, optional)
- maple syrup or caramel sauce (for serving, optional)
- Preheat the oven to 500 degrees Fahrenheit.
- Combine the flour, granulated sugar and salt in a medium bowl.
- Whisk the eggs, half n half and vanilla extract together.
- Add the flour mixture to the liquid ingredients. Whisk to combine and set aside.
- Peel, core and slice the apples into 1/2 inch thick slices.
- In a 10 inch nonstick skillet that is oven safe, melt the butter. Add the apples, brown sugar and cinnamon to the skillet and cook on medium heat for 8-10 minutes, stirring frequently, until the apples are golden brown. Add the lemon juice to the apples.
- Pour the batter over the apples right into the skillet, starting from the sides to the center of the skillet.
- Place the skillet into the preheated oven and reduce the heat to 425 degrees Fahrenheit. Bake for about 18 minutes. The dutch baby will be puffed up and the edges will be golden brown. As soon as you take it out of the oven, it will deflate a bit. Dust with powdered sugar and serve with maple syrup or caramel sauce.
Instead of the Nonstick Skillet, I often use a cast iron skillet instead. In this case, follow the instructions exactly as you would when using a nonstick skillet.
Since the cast iron skillet retains heat much more than a nonstick skillet, the Dutch Baby will cook through much faster in a cast iron skillet. Keep an eye on it and take it out of the oven when the edges of the Dutch Baby turn brown and the center of the pancake are set. It usually takes approximately 10 minutes after placing it into the oven.