Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt,
cinnamon in a medium bowl until smooth.
Melt butter in a 10” cast iron skillet or glass dish, in oven as it
heats. When the butter is melted, add apple slices. When the
apples sizzle and the oven is warm, pour batter over the apples.
Bake until pancake is puffed and golden brown around the edges
and center is set but still custardy, 12–15 minutes.
Serve drizzled with syrup and sprinkled with powdered sugar.
APPLE CIDER SYRUP
4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
APPLE CIDER SYRUP
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.
DO AHEAD- Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room
temperature before using.
Originally Submitted
11/24/2014
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