I got these perfectly imperfect little apples at the local fruit store and they keep ending up in my breakfast dishes. They smell of cinnamon and fall and they still have these dried up leaves still attached to them (how convenient for a photofoodie?!). I had them with my oatmeal and yogurt and chia pudding, and now the last three made their way into an ultimate (in my humble opinion) breakfast dish – dutch baby.
I love love love dutch baby for its versatile simplicity. It’s incredibly easy to put together, it requires the ingredients that I always have on hand, and I can have a different variety and flavor every single time I cook it. And, don’t tell the regular pancakes I said that, but I kinda dig the fact that there is nothing to flip over and over again. Oops, sorry pancakes.. 😉
- 3 eggs, room temperature
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup milk, room temperature
- ¾ cup flour
- 4 tablespoons butter
- 2 medium-sized or 3 small firm apples, cored and cut into ⅛s
- Maple syrup, for garnish, optional
- Preheat the oven to 400 degrees F.
- Whisk the eggs until pale and frothy. Add the sugar, salt and cinnamon and continue whisking until most of the sugar is dissolved. Add milk and whisk together to incorporate. Alternatively, combine eggs, sugar, salt, cinnamon and milk in a blender and mix on high until very pale, frothy and sugar is dissolved.
- Add flour and and mix until incorporated and no lumps are left. Set aside to rest.
- Meanwhile, in an 8-9 inch cast iron skillet melt the butter over medium high heat. Swirl the butter around the skillet from time to time until it starts to change its color to amber. At that point add apples, reserving a few slices for garnish (optional), and cook for about 3-4 minutes stirring occasionally so the apples sauté evenly.
- Take the skillet off the heat and quickly pour the batter over apples. Place the skillet in the oven and bake until the pancake edges curl up and are golden brown, about 18-20 minutes.
- Remove from the oven and allow to cool for 5 minutes before garnishing with reserved apples and some maple syrup.