Make an Apple Dutch Baby!
It’s that time of year again: You can’t turn a corner without bumping into an apple pie. We like pie just fine, but this season, we’re all about the Dutch baby. Never had one? Think fluffier, bigger, better pancakes—and without the fuss of a crust.
Summon your family to the table while this bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.
WRITTEN BY Rochelle Bilow
RECIPE BY The North Shire Lodge, Manchester, VT
PHOTOGRAPH BY Alex Lau
OCTOBER 2014
SERVINGS: 4
INGREDIENTS
APPLE CIDER SYRUP
4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
DUTCH BABY
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
PREPARATION
View Step-by-Step Directions
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.
DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
DUTCH BABY
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
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.
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.
Serve drizzled with apple cider syrup.
More from Bon Appetit:
12 Apple Desserts to Eat During Fall
Butternut Squash, Sweet Potato, and Pumpkin Recipes that Prove Orange Really Is the New Black
6 Peanut Butter Alternatives for Sandwiches
At these Strip Clubs, the Food is Actually Pretty Good
