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Dutch Baby Pancake with Maple Cinnamon Apples

Instead of rising into a fluffy pancake, the Dutch Baby Pancake dramatically rises into a bowl of sorts, perfect for cradling a pool of maple syrup and apples.

Serves

4 TO 6

Prep time

10 MINUTES

Cook time

20 MINUTES

INGREDIENTS

FOR THE PANCAKE BATTER:​

  • 1/2 cup flour​
  • 1/2 cup milk​
  • 1 1/2 tablespoons maple sugar​
  • 1/8 teaspoon salt​
  • 3 large eggs​
  • 2 1/2 tablespoons unsalted butter​

FOR THE APPLES:​

INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. In a medium mixing bowl, whisk the flour, milk, maple sugar, salt and eggs together. The batter should be smooth and runny. Let the batter rest for 10 minutes.
  3. As the batter rests, place a cast iron or oven safe skillet in the pre-heated oven.
  4. Once the batter has rested, and the skillet is preheated, add the butter. Swirl the butter around so that it covers all of the skillet. (Be careful! It will be hot, so make sure you have trusty oven mitts!)
  5. Pour the batter into the skillet and bake until golden brown and the pancake has puffed up, about 20 minutes.
  6. Meanwhile, cook the apples. Melt the butter in a skillet over medium-high heat. Add the apples, cinnamon and maple syrup. Stir to cover the apples completely.
  7. Reduce the heat to medium, cover and cook the apples, stirring once or twice. Allow the apples to cook until they’re soft and a caramel like syrup has formed in the pan, about 5-6 minutes.
  8. Serve pancake in the skillet topped with apples, caramel and maple syrup.

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