Apple Cinnamon Dutch Baby

1. Preheat the oven

Preheat your oven to 425 degrees. This ensures that your pancake will cook quickly and puff up nicely.

2. Prepare the apple

Peel, core, and slice the Granny Smith apple into thin slices about ⅛ inch thick. This thin slicing is crucial because it allows the apple to cook evenly and become tender in a short amount of time.

3. Cook the apples

In a 9-inch ovenproof crêpe pan or skillet, melt 3 tablespoons of butter over medium heat. Once melted, add the apple slices, 1 tablespoon of granulated sugar, and ¼ teaspoon of ground cinnamon. Sauté the apples for 5 to 7 minutes until they are tender and slightly caramelized. Spread the apples evenly in the pan and keep the pan on low heat while you prepare the batter.

4. Prepare the batter

Melt the remaining 1 tablespoon of butter in the microwave. In a medium bowl, whisk together the whole milk, extra-large eggs, melted butter, and pure vanilla extract until well combined.

5. Combine dry and wet ingredients

In a separate small bowl, combine the all-purpose flour, the remaining 1 tablespoon of granulated sugar, and kosher salt. Gradually whisk the dry ingredients into the wet mixture until the batter is smooth and free of lumps.

6. Pour batter and bake

Pour the batter over the hot apples in the skillet. Place the pan in the preheated oven and bake for 12 to 15 minutes. The hot pan and high oven temperature help the batter to puff up and create a crispy edge while the center remains tender. You'll know it's ready when the pancake is puffed up with golden brown edges.

7. Serve

Once baked, dust the pancake generously with confectioners' sugar. Cut it into slices and serve immediately while it's hot, accompanied by pure maple syrup for drizzling.