double apple dutch baby

Name: double apple dutch baby
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs, at room temperature; ⅔ cup milk of your choice, at room temperature; ⅓ cup whole-wheat pastry flour; ⅓ cup all-purpose flour; ¾ teaspoon ground cinnamon, plus more for serving; ½ teaspoon ground cardamom; ½ teaspoon fine pink Himalayan salt; 2 tablespoons Maple Apple Butter (this page) or store-bought apple butter, plus more for serving; 2 teaspoons pure vanilla extract; 3 tablespoons salted butter; 1 medium apple, preferably Honeycrisp, cored, halved, and thinly sliced; Whipped cream, for serving; Pure maple syrup, for serving

5 steps

Prep:10minCook:15min

f you know me, you know I love a Dutch baby. So impressive, but so easy. My nonnie, my mom’s mom, always used to make them for me when we’d visit her in Florida every summer. She would top hers with whipped cream, strawberries, and plenty of processed, fake maple syrup. It wasn’t the healthiest, but I loved every last bite. Ever since, I’ve made Dutch babies on my own, adapting them a bit for the seasons and making them healthier with some simple swaps. Enter this cozy version that is perfect to make if you have a lot of apples on hand; it uses both sliced apples and apple butter. You get a ton of flavor from the browned butter and the caramelized apples, and the batter is sweet without having to add any sugar. As soon as it hits the pan, your kitchen will smell like you’ve been baking apple cobblers all day. It’s truly the most amazing smell. Nonnie would fully approve—she loved anything with apples! The Dutch baby will start to deflate as soon as it comes out of the oven, so bring the skillet straight to the table

Updated at: Thu, 17 Aug 2023 03:14:41 GMT

Nutrition balance score

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Ingredients

6 servings

4eggs

large, at room temperature

⅔ cupmilk

at room temperature

⅓ cupwhole-wheat pastry flour

⅓ cupall-purpose flour

¾ teaspoonground cinnamon

plus more for serving

½ teaspoonground cardamom

½ teaspoonHimalayan salt

fine pink

2 tablespoonsMaple Apple Butter

or store-bought apple butter, plus more for serving

2 teaspoonspure vanilla extract

3 tablespoonssalted butter

1apple

medium, preferably Honeycrisp, cored, halved, and thinly sliced

Instructions

Step 1

1. Preheat the oven to 450°F with a rack in the center position.

OvenPreheat

Step 2

2. In a medium bowl, using an electric mixer, beat together the eggs, milk, both flours, cinnamon, cardamom, salt, apple butter, and vanilla until the batter is smooth, about 1 minute. Be sure no large clumps of flour remain.

Step 3

3. Melt the butter in a medium cast-iron skillet over medium heat. Add the sliced apple and cook, stirring once or twice, until the butter is browning and the apple is just beginning to caramelize, about 5 minutes. Using tongs or a slotted spoon, transfer the apples to a plate, leaving the butter in the skillet.

Step 4

4. Pour the batter into the hot skillet. Arrange half of the caramelized apples over the batter, reserving the remainder. Bake until the pancake is puffed up and browned on top, about 15 minutes. Do not open the oven during cooking—doing so might deflate the Dutch baby.

Step 5

5. Top the Dutch baby with the remaining caramelized apples and the whipped cream, sprinkle with cinnamon, and drizzle with syrup. Serve immediately with more apple butter