halfbakedharvest4.4
Cinnamon Apple Puffed Pancake
A skillet baked apple pancake infused with cinnamon and vanilla, made with both baked and fresh apples, and finished up with an addictingly good cinnamon butter maple syrup. This is the ultimate fall breakfast for your family, friends, or even yourself! The best part? It's easy to create and always turns out gorgeous!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●oven
- ●saucepan
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. 2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for ⏱️ 10 minutes.3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for ⏱️ 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for ⏱️ 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first ⏱️ 15 minutes of cooking or you might deflate your pancake. 4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.
brown sugar1 tablespooneggs4whipped cream, for serving
2
Cinnamon Butter Maple Syrup
3
1. In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for ⏱️ 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby.
Nutrition Facts
calories
749 kcal
serving Size
1 serving
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