Whole Wheat Dutch Baby Pancake With Cinnamon Apples
A delectable, puffy Dutch baby pancake baked to golden perfection in a cast iron skillet. This delightful breakfast dish is topped with cinnamon-infused caramelized apples for a flavorful and comforting treat. Perfect for a cozy morning meal or a weekend brunch gathering.
— Constant Cookbook
Ingredients
- 2 eggs eggs
- 2 tablespoons maple syrup
- ½ cup 2% milk
- ½ cup + 2 tablespoons whole wheat pastry flour
- ⅛ teaspoon salt
- Zest from ½ lemon
- 1 tablespoons butter
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- 3 granny smith apples
- ¼ cup maple syrup
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 400˚.
- Combine eggs, milk, flour, lemon zest, salt, and maple syrup in a blender. Pulse until combined.
- On the stop top, melt 1 tablespoon butter in a 10" cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
- Dice apples in to 1/2" chunks. Place in a pot with maple syrup, cinnamon, and nutmeg. Heat oven medium-low heat until apple are cooked, 10-15 minutes.
- Remove dutch baby from oven and top with apples. Serve with butter and extra maple syrup if desired.
Cook Time
25M
Prep Time
PT10M
Yield
2
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