Apple Dutch Baby

APPLE CIDER SYRUP Step 1 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. DUTCH BABY Step 3 Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth. Step 4 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. Step 5 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. Step 6 Serve drizzled with apple cider syrup. Step 2 DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

Part of our weekend breakfast rotation. We don’t do the apple cider syrup, but the dutch baby itself is delicious and simple. I eat mine with a small dusting of powdered sugar and the kids add a little maple syrup as well. I don’t bother with peeling the apples. I just slice them thinly —the skin isn’t even noticed.