Description
Ina Garten’s apple cinnamon dutch baby pancake delivers pure breakfast comfort from classic French culinary traditions. Warm spices and golden caramelized apples create an elegant skillet-baked delight you cannot resist.
Ingredients
Scale
- 2 extra-large eggs (room temperature)
- 1 large Granny Smith apple
- ½ cup (120 ml) whole milk
- ½ cup (60 g) all-purpose flour
- 4 tbsps (½ stick or 57 g) unsalted butter, divided
- 2 tbsps granulated sugar, divided
- ½ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- Confectioners’ sugar
- Pure maple syrup (for serving)
Instructions
- Preheat Preparation: Activate the oven to 220°C (425°F), creating an optimal environment for baking the Dutch baby.
- Apple Transformation: Skillfully peel, core, and slice the apple into delicate ⅛-inch segments, preparing for caramelization.
- Caramelization Stage: Melt butter in a 9-inch ovenproof skillet over medium-high heat. Introduce apple slices, granulated sugar, and cinnamon, gently tossing to create a golden, tender mixture. Sauté for 5-7 minutes until apples develop a rich, caramelized finish.
- Batter Creation: Whisk milk, eggs, melted butter, and vanilla extract in a medium bowl. In a separate vessel, combine flour, sugar, and salt. Merge these mixtures, whisking until achieving a smooth, lump-free consistency.
- Final Assembly: Distribute the caramelized apples evenly across the skillet. Pour the silky batter over the apple layer, ensuring complete coverage. Transfer the skillet to the preheated oven, baking for 12-15 minutes until the Dutch baby dramatically rises with crispy, golden-brown edges.
- Serving Flourish: Carefully remove from the oven, elegantly dust with confectioners’ sugar, slice into wedges, and present immediately with a drizzle of pure maple syrup for a luxurious breakfast indulgence.
Notes
- Prep Apples Precisely: Cut apples uniformly to 1/8-inch thickness for even caramelization and consistent cooking texture.
- Preheat Pan Properly: Use a cast-iron skillet for maximum heat retention and crispy pancake edges.
- Whisk Without Overmixing: Combine batter ingredients gently to prevent tough, dense texture and maintain light, airy consistency.
- Serve Immediately: Dutch baby deflates quickly, so plate and enjoy right after removing from the oven for optimal taste and presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 7g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg