This recipe for Apple Dutch Baby Pancake is easy to make in a cast iron pan, but be ready to eat it as soon as it comes out of the oven. It waits for no one and will fall quickly. That's ok - it tastes just as delicious.
1teaspoonpure vanilla extract
1large honey crisp applepeeled and thinly sliced
Pinchof ground nutmeg
Maple syrup and powdered sugarfor serving
Place a 10-inch cast iron skillet in the oven and pre-heat the oven to 425°F.
Whisk the eggs, half-and-half, vanilla extract, and 2 tablespoons of the butter together until combined. Add the flour and salt and whisk thoroughly until the mixture is smooth with no lumps. Let the batter rest for at least 10 minutes.
Combine the sliced apples, brown sugar, cinnamon, and a pinch of nutmeg in a bowl and toss to coat the apples. Set the apples aside.
Carefully remove the hot cast iron skillet from the oven and place on the stovetop. (Remember this skillet is hot and you will need to use oven mitts.) Pour the remaining 2 tablespoons of butter into the pre-heated cast iron skillet and carefully scatter the apples over the butter. Pour the batter into the pan evenly over the apples. Use oven mitts to return the pan to the oven.
Bake for 20 to 25 minutes until the pancake is brown and has puffed up. Make sure you don’t open the oven for the first 15 minutes of the cooking process.
Remove the pan from the oven and dust a little powdered sugar on top. The Dutch baby will deflate quickly so have your phone ready so you can catch your Instagram-worthy picture right away! Cut the Dutch baby into wedges and serve immediately with maple syrup.