Description

This recipe for my honey and apple dutch baby, features apples simmered in honey, butter, and cinnamon, then poured over the hot baked pancake, drizzled with more honey for good measure, and topped with a dollop of homemade whipped cream!

Ingredients

2 tbsp butter, for skillet

batter

3 eggs
1/2 C bread flour, or all- purpose flour
1/2 C Milk
1 tsp vanilla extract
1 tsp sugar (optional)

Sautéed apples

2 tbsp honey
2 apples, peeled and sliced thinly
1 tsp cinnamon
1 tbsp butter

for serving

1/2 C whipped cream
honey, for drizzling
cinnamon

Instructions

Preheat the oven to 425 degrees. Place a cast iron skillet in the oven to warm up.
Prepare batter: add the eggs, flour, milk, vanilla extract, and sugar to a blender. Pulse till smooth. Make sure to scrape down the sides and incorporate all the flour.
Carefully remove the cast iron skillet from the oven. Add 2 tbsp of butter and stir around till the bottom is coated.
Pour the batter in the hot skillet and place back into the oven. Bake for 20-25 minutes.
Sauté Apples: Sauté the apples in butter, cinnamon, and honey over medium heat. Stir occasionally.
Remove the skillet from the oven at the end of cook time. Spoon apples over the top with a big dollop of whipped cream and a nice drizzle of honey.

Notes

Use as much or as little honey as you like! My measurements are merely a guideline.

I have tried this recipe with gluten-free flour and wasn’t able to get it to rise. It was a tasty baked pancake, but not as light and fluffy as the one pictured.

Keywords: pancake, brunch, breakfast, apples, honey