Description
Ina Garten’s apple cinnamon Dutch baby brings rustic European charm to breakfast tables with its golden, puffy elegance. Warm cinnamon and sweet apples create a luxurious morning experience that welcomes eager diners to savor each delightful, custardy bite.
Ingredients
Scale
Main Ingredients:
- 2 extra-large eggs, at room temperature
- 1 large Granny Smith apple
- ½ cup whole milk
- ½ cup all-purpose flour
Flavor Enhancers:
- 4 tablespoons (½ stick) unsalted butter, divided
- 2 tablespoons granulated sugar, divided
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Finishing Ingredients:
- ¼ teaspoon kosher salt
- Confectioners’ sugar
- Pure maple syrup, for serving
Instructions
- Prepare the oven by heating it to 220°C (425°F), ensuring a hot cooking environment for the Dutch baby pancake.
- Transform the apple by carefully peeling, removing the core, and slicing it into delicate ⅛-inch thick segments.
- Create a flavorful base by melting 45 grams () of butter in a 9-inch ovenproof skillet over medium-high heat. Introduce the sliced apple, 12 grams () of granulated sugar, and a sprinkle of cinnamon, tossing gently to coat. Sauté the mixture for 5-7 minutes until the apple becomes tender and slightly caramelized.
- Distribute the cooked apple evenly across the pan, maintaining a low heat to keep warm.
- Quickly melt the remaining 15 grams () of butter using a microwave.
- In a medium mixing bowl, whisk together milk, eggs, the freshly melted butter, and vanilla extract until thoroughly combined.
- In a separate small bowl, blend the flour, remaining 12 grams () of granulated sugar, and salt.
- Merge the dry and wet ingredients, whisking until the batter becomes smooth and free of lumps.
- Gently pour the silky batter over the warm, caramelized apple arrangement in the hot pan.
- Immediately transfer the skillet to the preheated oven, baking for 12-15 minutes until the pancake rises dramatically and develops crispy, golden-brown edges.
- Remove from the oven and elegantly dust with confectioners’ sugar, slice into wedges, and serve immediately alongside pure maple syrup for a decadent breakfast experience.
Notes
- Grab room-temperature eggs to ensure your Dutch baby rises beautifully and creates that perfect puffy texture.
- Heat your cast-iron skillet until it’s scorching hot, which guarantees crispy, golden edges that crackle with deliciousness.
- Whisk batter gently and quickly, stopping just when ingredients blend to maintain the light, airy consistency that makes this pancake magical.
- Keep a watchful eye during baking, noting how quickly golden-brown edges can transform from stunning to burnt in mere moments.
- Devour your Dutch baby immediately after pulling it from the oven, celebrating its dramatic rise before gravity deflates its impressive architecture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg