This week for our Guest Contributor, we have another one of my Foodie Friends, Sarah from The Chef Next Door. She is sharing with us her amazing recipe for Cinnamon Apple Dutch Baby.
Hello friends! This is Sarah from The Chef Next Door and I’m delighted to be here today, guest posting for all you Walking on Sunshine readers!
I’m a very passionate baker and home cook and love making delicious food for my family. One of my favorite things to cook is breakfast. I love making a big, hot breakfast on the weekends and am always changing things up with our menu.
I recently decided to try my hand at a Dutch Baby. If you aren’t familiar with a Dutch Baby, it’s a German pancake, similar to a popover in how it puffs up, that is made in a cast iron skillet. Since Fall is quickly approaching, I made mine with cinnamon and apples!
This recipe got rave reviews from not only me, but my family too. I hope you will enjoy it as much as we did!
Cinnamon Apple Dutch Baby
- 4 Tbsp unsalted butter, melted and divided
- 4 eggs, at room temperature
- 2/3 cup milk, at room temperature
- 3/4 cup flour
- 3 Tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 cup peeled, chopped apple
Preheat the oven to 400 degrees. Place a 12-inch cast iron skillet in the oven to preheat as well.
In a large bowl add 2 tablespoons of the melted butter along with the eggs, milk, flour, sugar, cinnamon, vanilla and salt. Whisk vigorously until combined and the mixture is smooth. Fold in the chopped apples.
Carefully remove the skillet from the oven and add the remaining 2 tablespoons of butter. Using a pastry brush, coat the entire bottom and sides of the pan with the butter. Pour the batter into the pan and return to the oven.
Bake until the pancake has risen and is puffed up, about 20 minutes. (Do not open the oven door during the cook time)
Remove the pan from the oven and cut the Dutch baby into slices. Serve immediately with warm maple syrup.