I was back home in Vancouver, BC a couple of weeks ago for Easter, and although it was warm in Los Angeles when I left, it was a brisk Spring weekend in Fort Langley.
With the grey skies and general dampness, I needed something warm and comforting for Easter brunch. It was just mom and I, so a one-dish meal sounded appealing. Luckily my mom shares the same sweet tooth as I do, so I had no problem convincing her that a warm Apple Dutch Baby would be the perfect Easter brunch dish.
Apple Dutch Baby
Preheat oven to 425F
4-6 Apples (we used Granny Smith)
1/3 cup sugar
1 tsp cinnamon
2 tbs butter
Peel and slice apples. Mix apples with the sugar and cinnamon. Add to a cast iron skillet with the butter, on medium heat, and stir until apples caramelize slightly and become soft. Turn off the heat.
For the pancake mix
1/3 cup granulated sugar
1 teaspoon ground cinnamon
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
2/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter
Beat the eggs with an electric mixer (or a very fast hand whisker!) until light and frothy (2-3 mins). Mix in the milk, flour, cinnamon, and salt. The batter will not be very thick, but that is ok!
Pour the mixture over the apples. Place the skillet in the oven for 20-25 mins (** I always say check your dish at the "lower number" on the recipe guideline, and edit from there. My stove at home gets quite hot, yet at my moms, we kept it in there for the latter side of the time recommendations).
Serve the dutch baby with a sprinkle of confections sugar, maple syrup and some vanilla ice cream if you are feeling indulgent! Serve right out of the oven.