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Apple-Cinnamon Dutch Baby

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 25 mins
Total time 45 mins
Yield Makes 6 servings
Straight from the oven, this puffy, airy pancake will elicit major oohs and aahs from your crowd. Be sure to use low-fat or fat-free milk--the pancake will puff higher. Like a soufflé, it will begin to deflate as soon as it leaves the oven, though that won't affect the flavor.

Ingredients

  • 1 large Gala apple, peeled and sliced
  • 1 tablespoon granulated sugar
  • 3 tablespoons butter, divided
  • 2 large eggs
  • 1/2 cup fat-free or low-fat milk
  • 1/2 cup all-purpose flour, sifted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 1/2 cup firmly packed light brown sugar
  • 1 to 4 Tbsp. apple cider or orange juice
  • Garnish: powdered sugar

How to Make It

  1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.

  2. Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.

  3. Bake at 450° for about 20 minutes or until pancake is golden and puffed.

  4. Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake.