A delightful twist on the classic baked apple pancake, this recipe features caramelized apples and a fluffy, oven-baked pancake.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for the best puff on your Dutch Baby.
In a mixing bowl, whisk together the eggs until frothy.
Whisking the eggs well incorporates air, making the batter light and fluffy.
Add the milk, vanilla extract, flour, and cinnamon to the eggs, and whisk until smooth.
Mix until no lumps remain for a smooth batter.
Set the batter aside to rest while you prepare the apples.
Resting the batter allows the flour to hydrate, improving texture.
In an oven-safe skillet, melt the butter over medium heat.
Use a skillet with a handle that can withstand oven temperatures.
Add the sliced apples, brown sugar, and cinnamon to the skillet, and cook until the apples are tender and caramelized.
Stir occasionally to prevent burning and ensure even caramelization.
Pour the batter over the caramelized apples in the skillet.
Pour evenly to ensure the batter covers the apples.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until puffed and golden.
Avoid opening the oven door during baking to maintain consistent heat.
Remove from the oven, sprinkle with powdered sugar, and serve immediately.
Serve hot for the best texture and flavor.
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