This apple Dutch baby is a favorite in our home, especially in the fall, when local apples are at their peak. While it doesn’t rise quite as high as a plain Dutch baby, the results are even more delicious with tender, cinnamon-spiced apples sinking into a custardy pancake.
While brandy and apple cider vinegar may seem like odd additions, they help to provide both flavor and balance. Apple cider vinegar brings a much-needed hit of acidity, while brandy amplifies the apples’ flavor.
For the Pancake Batter
- 4 eggs
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
For the Apples
- 1/4 cup butter
- 2 medium apples, peeled, cored, and sliced thin
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 1 tablespoon brandy
Heat the oven to 450 degrees F.
Whisk the eggs, milk, flour, and sea salt together until they form a uniform batter with about the consistency of heavy cream. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium-high heat. Stir in the apples, cinnamon, and brown sugar. Turn down the heat to medium, and continue cooking until tender, about 8 minutes. Stir in the apple cider vinegar and brandy, and continue cooking for an additional 2 minutes.
Pour the pancake batter into the skillet, and transfer it to the oven. Bake until cooked through and puffed, about 10 minutes. Serve immediately.