Apple Dutch Baby Puff Pancake
( serves 2 to 4)
- 3 Granny Smith apples (peeled, sliced & roughly chopped)
- 5 tablespoons butter
- 1/4 cup sugar, divided (3 tablespoons plus 1 tablespoon)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup brown sugar
- 3/4 cup flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1 cup milk
- 1 teaspoon vanilla
- 5 eggs
optional: confectioners sugar for topping
- Preheat your oven to 400 degrees.
- Peel, slice (1/8 inch slices) and roughly chop your apples.
- Place the butter into a deep oven-proof skillet (or a pie plate), and place the skillet
into your oven for 3 minutes or so (until the butter melts).
- While you're waiting for the butter to melt, mix your spice ingredients. In a small
bowl, place 3 tablespoons of sugar, and the cinnamon and nutmeg. Stir with a fork
to combine.
- Remove your skillet with the melted butter from the oven. Swirl it around to make
sure the bottom of the skillet is coated with butter.
- Sprinkle the brown sugar over the butter.
- Sprinkle the apples over the brown sugar/butter.
- Sprinkle the spice mixture over the top of the apples. Put the skillet back into the
oven for 12 minutes.
- Place the flour, remaining tablespoon of sugar, salt and nutmeg into a medium
bowl. Whisk to combine.
- Add the milk, whisking constantly (or use a hand mixer on a low speed) until
incorporated.
- Add the vanilla and beat in the eggs, one at a time.
- Whisk vigorously for two minutes (or, if using a hand mixer beat on medium speed
for one minute), until the mixture becomes a bit foamy. Set aside until the apples
are ready.
- When your oven timer goes off, check your apples. You'll know they are ready if
the sugar is bubbling around the edges. Pour the milk/flour batter over the apples.
- Bake for approximately 21 to 24 minutes--the center should be set and the sides
will be nicely browned and really puffed up.
- Add a dusting of confectioners sugar if you like, and serve warm