Apple-Pecan Dutch Baby

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Apple Pecan Dutch Baby

This impressive oven pancake comes together quickly and is perfect served straight from the skillet.

Apple-Pecan Dutch Baby
Serves: Makes 4-6 servings
 
Ingredients
  • ¾ cup all-purpose flour
  • 6 tablespoons granulated sugar, divided
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup whole milk
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound Gala apples, cored and thinly sliced (3 to 4 apples)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ¼ cup unsalted butter, cubed
  • Maple syrup, toasted chopped pecans, and confectioners’ sugar, to serve
Instructions
  1. Preheat oven to 425°.
  2. In a medium bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt. In a small bowl, whisk together milk, sour cream, eggs, and vanilla. Add milk mixture to flour mixture, whisking just until combined. Set aside.
  3. In a large bowl, toss together apples, cinnamon, allspice, and remaining 4 tablespoons granulated sugar.
  4. In a 10-inch cast-iron skillet, melt butter over medium heat. Add apple mixture. Cook over medium-high heat, stirring frequently, until apples begin to turn light brown and soften, 6 to 8 minutes. Remove from heat. Stir batter, and pour over apple mixture.
  5. Bake until puffed and golden brown around the edges, 15 to 17 minutes. Serve immediately with syrup, pecans, and confectioners’ sugar.

Kitchen Tip: Serve this Dutch baby right away—after its dramatic rise, it falls quite quickly.

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