A delightful twist on the classic apple pancake, this recipe combines the comforting flavors of cinnamon and apples in a fluffy, oven-baked pancake.
Preheat your oven to 400°F.
Ensure the oven is fully preheated to achieve the best puffiness for the Dutch Baby.
Place the butter in a 9-inch pie plate and let it melt in the oven. Once melted, swirl the butter to coat the bottom and sides of the plate.
Swirling the butter ensures the pancake won't stick and adds flavor.
In a mixing bowl, whisk together the eggs, milk, flour, and salt until smooth.
Whisking thoroughly prevents lumps in the batter.
Slice the apples thinly and arrange them in the buttered pie plate.
Thin slices ensure the apples cook evenly.
Pour the batter over the apples in the pie plate.
Pouring the batter evenly ensures a uniform bake.
Mix the cinnamon and sugar together and sprinkle over the top.
Sprinkling evenly ensures a consistent flavor.
Bake in the oven for 20-25 minutes until puffed and golden brown.
Avoid opening the oven door during baking to maintain the puffiness.
Serve immediately with your favorite syrup or toppings.
Serving immediately ensures the pancake is at its fluffiest.
