Description
A light and fluffy pancake topped with roasted spiced apples. Best breakfast ever? I think so.
Ingredients
- FOR THE ROASTED APPLES:
- 4 Apples, Preferably Fuji, Peeled, Cored And Thinly Sliced
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Light Brown Sugar
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Cornstarch
- 1 pinch Salt And Ground Allspice
- 2 Tablespoons Unsalted Butter, Cut Into Small Cubes
- FOR THE DUTCH BABY:
- 2 Eggs
- ½ cups Milk
- ½ cups Whole Wheat Flour
- 1 pinch Salt And Ground Nutmeg
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Vanilla
- 2 Tablespoons Unsalted Butter
- FOR THE TOPPING:
- ½ cups Heavy Cream
- ½ teaspoons Vanilla
- 1-½ teaspoon Granulated Sugar
Preparation
Preheat oven to 425 F. Place a 10-inch cast-iron or other oven-safe skillet on the center rack of the oven while it preheats.
Place apples on a parchment paper or silicone mat-lined baking sheet. Sprinkle with lemon juice, brown sugar, cinnamon, cornstarch, allspice and salt. Toss to combine. Sprinkle with cubed butter. Place baking sheet into oven on the rack just below the skillet and bake for 15-20 minutes or until apples are golden brown and mixture is bubbling. Remove the baking sheet from oven and allow apples to cool slightly.
Meanwhile, make the Dutch baby: In a large bowl, using an electric hand mixer, whisk eggs until pale and frothy, about 1 minute. Add milk, flour, nutmeg, cinnamon, vanilla and salt and whisk until smooth, about 1 minute.
Add butter into the hot skillet; swirl to coat. Add batter into skillet and return skillet to the center rack in oven (you can bake this simultaneously with the apples). Bake 20 minutes or until deep golden brown.
Meanwhile, in a large bowl using electric hand mixer, whisk together heavy cream, vanilla and sugar until soft peaks form, about 2-3 minutes.
Remove pancake from oven. Serve it warm in the skillet topped with roasted apples and whipped cream on the side.
Roasted apples recipe inspired by Joy the Baker.
