Description
We knew we wanted to make our Dutch Baby with caramelized apples and a homemade syrup, but we were wondering how we could spice up the Dutch Baby batter. We decided to add Biscoff Spread because, well, why not? Biscoff enhances everything! Plus, Biscoff and apples sounded like a winning combination, and it was.
Ingredients
- FOR THE DUTCH BABY BATTER:
- ¼ cups Butter, Softened
- 3 whole Eggs
- ¾ cups Milk
- ¾ cups Flour
- ½ cups Biscoff Spread
- FOR THE CARAMELIZED APPLE TOPPING:
- 2 whole Apples, Peeled, Cored And Sliced (we Used Honey Crisp)
- 2 Tablespoons Butter
- 3 Tablespoons Brown Sugar
- FOR THE SYRUP:
- 1 Tablespoon Butter
- ½ cups Brown Sugar
- 1 cup Apple Cider
Preparation
Preheat oven to 425 F. Place butter in a cast iron skillet and set in the oven to melt while the oven heats.
While the butter melts, make your batter. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs. Mix at high speed for about a minute. Pour in the milk first and mix it a bit. Then gradually add the flour as you continue mixing. Add the Biscoff spread last and mix until combined.
Remove the cast iron skillet from the oven and give it a shake to help spread the butter. Pour the batter into the skillet and return skillet to the oven. Bake until the pancake is fluffy and browned on the edges, about 20 to 25 minutes.
While the Dutch Baby bakes, start caramelizing the apples. In a large skillet over medium heat, cook the sliced apples with 2 tablespoons butter and 3 tablespoons brown sugar. Cook apples until they are caramelized and softened, about 6 to 7 minutes.
While the apples are cooking, make a syrup to serve with the Dutch Baby. In a small saucepan, whisk together butter, brown sugar and apple cider until smooth. Heat just until thickened, about 5 minutes.
When Dutch Baby is ready, serve immediately with caramelized apples and syrup. You can also dust the top with confectioners’ sugar.
Source: a Live Love Pasta original
