I LOVE making dutch babies (puff pancakes) for breakfast when I'm trying to show off my skills without actually having to do anything hard. It only takes a few ingredients to make this but its so delicious and beautiful! Using apples and cinnamon gives this a Fall breakfast an extra kick of deliciousness.
|Butter||6 Tablespoon , divided (4 tbsp for cooking the apples and 2 tbsp melted for the batter)|
|Apples||1 1/2 Large , thinly sliced|
|Light brown sugar||1/4 Cup (4 tbs)|
|All purpose flour||2/3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Powdered sugar||1 Tablespoon (for dusting)|
1. Preheat your oven to 450 degrees F.
2. In a cast iron skillet or regular skillet melt 2 tablespoons of butter. Pour out into a large bowl.
3. To the skillet melt another 4 tablespoons of butter over medium high heat.
4. Add in the thinly sliced apples and let them saute for a minute.
5. To the apples add in the brown sugar and cinnamon, letting them cook another minute.
6. While the apples are cooking make the batter. To the bowl with the melted butter add in the eggs, flour, milk, salt, and vanilla extract. Make sure to whisk very well- you don’t want the batter to have clumps of flour.
7. Turn the heat off of the apples and pour the batter over the top of the apples.
8. Put the skillet into the preheated oven and bake until the pancake is puffed and a light golden brown, about 18-20 minutes.
9. Take out the puffed pancake and let it cool slightly before dusting with powdered sugar and serving! Don’t worry, the pancake will puff after you take it out.
10. Serve and enjoy!