Dutch Baby Pancake with Cinnamon Apples…

Crispy Granny Smith Apples make a delicious foundation for this puffy pancake. The warm scent of cinnamon apple goodness drifting from the oven on a cool morning will bring many smiling faces to the kitchen. This pancake is a satisfying fluffy, eggy dish with the irresistible taste combination of cinnamon sugar and apples. Offer the pancake with a side of bacon or ham and you’ll have a splendid breakfast or brunch is ready to serve.

Ingredients

4 tablespoons salted butter

3 large Granny Smith apples peeled, cored and sliced into wedges.

8 tablespoons granulated sugar

2 teaspoons ground cinnamon

4 eggs

1/2 cup flour

1/2 cup milk

1 tablespoon sour cream

1/2 teaspoon salt
2 teaspoons vanilla extract

Use an electric mixer on medium speed to whip the eggs until they are very frothy.

Add to the eggs the flour, milk, sour cream, salt and vanilla. Continue to beat until the batter is smooth.

Finish the mixing process with silicone spatula to help break up any remaining lumps of flour.

Pour the batter over the apples in the pan and place in the oven. Bake for 30 – 40 minutes (check it at 30 minutes) until the pancake is puffed and golden brown.

When finished, the pancake can be served straight from the pan. To dust the pancake with powdered sugar {like the pancake at the top of the post}, put a tablespoon or so of powdered sugar in a sifter. Hold sifter over pancake and tap the side of the sifter with a spoon until you achieve the look you like.

Bring the pan to the table and allow guests to help themselves to a scoop of apple-pancake delight, or slice it into wedges to serve. Have a pitcher of warm maple syrup on the table. Leave a hot-pad on the table as well, because the pan will be very hot.

Tender apples, fluffy eggs, warmth, deliciousness, cinnamon and sugar all in one pan.