Apple Dutch Baby Pancake




Heaven to breakfast.





Apple Dutch Baby Pancake
Adapted from The Kitchn

1 large apple, preferably a tart one
3 Tbs sugar, divided
1 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup unsalted butter
2 Tbs brown sugar
3/4 cup whole wheat flour
1/2 tsp salt
1/4 tsp cardamom
1 cup milk
1 tsp vanilla
5 eggs




Heat the oven to 400 degrees. Peel, core, and quarter the apple, then cut it into thin slices (1/4-inch thick or less). In a small bowl, mix 2 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or dutch oven. Put the skillet or dutch oven in the oven for 3 to 4 minutes, until the butter is melted. Take the pan out of the oven and sprinkle the 2 tablespoons brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Sift together the flour with the remaining tablespoon of sugar, salt, and cardamom. In a blender, mix together the milk, vanilla and eggs. Add the flour mixture and blend until smooth and a bit foamy, about 30 seconds. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. Serve in wedges, plain, or topped with a spoonful of homemade blackberry sauce, like I did. Also lovely with a bit of lemon juice and powdered sugar.





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