Sundays were made for sweet treats like Dutch Baby Pancakes. These pancakes are fun, fast and easy to make. Just a few ingredients thrown into a pan (I like using a cast iron skillet,) bake for 15 minutes and… voila! A slightly sweet, puffy, airy pancake!
- 1/2 stick of unsalted butter
- 1 apple, peeled cored and sliced
- 1 tsp cinnamon
- 3/4 cup of whole milk
- 3/4 cup flour
- 4 TBSP organic sugar
- 3/4 tsp organic real vanilla extract
- 1/2 tsp salt
- confectioner’s (powdered) sugar
Preheat oven to 450 degrees.
In a 10 inch cast iron skillet, melt the butter. Add apple slices and cook for 5 minutes until tender over medium low heat. Take 2 tablespoons of the melted butter and add it to a blender pitcher.
Sprinkle cinnamon over cooking apples. Turn apples over to make sure they are getting soft on all sides.
Add remaining ingredients to blender and mix until just combined.
Pour batter over apples and place skillet in the oven. Cook for about 15- 17 minutes or until pancake is puffy and lightly golden. The pancake will collapse after you remove it from the oven. Dust with powdered sugar (unfortunately, I didn’t realize I was out of powdered sugar until after I made this so the pancake in the photo doesn’t have a pretty dusting of sugar on it.)