Copycat Apple Cinnamon Dutch Baby
Serving Size / Yield
- 1 large red apple; washed, peeled and sliced
- 1 Tbs sugar
- 3 Tbs butter
- ½ C milk
- ½ C all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 eggs
- Powdered sugar
Preheat the oven to 450 F.
Heat a skillet over medium – high heat. While the pan is heating, place the sugar and sliced apples in a bowl and toss them together.
Take 1 Tbs of butter, melt it in the skillet and add on the apple and sugar mixture. Stir the apples for 4-5 minutes or until apples become tender. Then, remove the apples from the skillet and set aside.
In a separate bowl, whisk together the eggs and milk. Then gradually add in the flour, ground cinnamon, nutmeg and a pinch of salt. Whisk until everything is well combined and set aside.
Wipe down the previous skillet and melt the remaining 2 Tbs of butter over medium-high heat. Move the skillet around so that the butter is well spread over the base.
Still over the heat, pour in the flour mixture and immediately top it off with the apples in the middle.
Put the entire skillet in the oven and let it bake for 20 minutes. When the pancake base appears golden brown and puffed, remove it from the oven.
Sprinkle some powdered sugar over the apples and serve hot