Apple Cinnamon Dutch Baby
- 2 to 3 tablespoons unsalted butter
- 4 large eggs
- 1/2 cup (65 grams) all-purpose flour
- 1/2 cup milk (ideally whole milk but most varieties will work)
- 1/4 teaspoon kosher salt
- If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs
- If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce
- 1 tablespoon sugar (optional)
I did this with cinnamon apples.
Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.
If using a 10-inch skillet, then do 3/4 of the recipe.
In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.
When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.
Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. Eat immediately; these pancakes are best hot from the oven.
Source: Smitten Kitchen