Ingredients:

  • 3 Large Eggs (room temperature preferred)
  • 1/2 cup Whole Milk (chilled)
  • 1/2 cup All-Purpose Flour (sifted)
  • 1 Tbsp Granulated Sugar
  • Pinch fine sea salt
  • 1 tsp Vanilla Extract
  • 1 Tbsp Unsalted Butter (for sautéing apples)
  • 2 medium Cooking Apples, peeled and sliced
  • 2 Tbsp Light Brown Sugar (packed)
  • 1/2 tsp ground Cinnamon
  • 2 Tbsp Unsalted Butter (for baking skillet)
  • 2 Tbsp Powdered Sugar (for garnish)
  • 1/2 lemon, zested and juiced (for garnish)

Instructions:

  1. Combine the chilled milk, eggs, vanilla extract, and granulated sugar in a blender or food processor until just combined.
  2. Add the sifted flour and salt. Blend until the batter is smooth and creamy (about 30 seconds). Do not overmix.
  3. Transfer the batter to a bowl, cover with cling film, and refrigerate for a minimum of 30 minutes. This chilling step is essential for maximum puff.
  4. While the batter chills, prepare the apples. Melt 1 Tbsp of butter in a small pan over medium heat. Add the sliced apples and cook until they begin to soften (4-6 minutes).
  5. Add the brown sugar and cinnamon to the apples. Cook until the sugar melts and lightly coats the apples, stirring gently (1-2 minutes). Set the caramelised apples aside.
  6. Preheat the oven to 425°F (220°C). Place the clean 10-inch cast iron skillet into the oven as it preheats. The skillet must be searing hot.
  7. Carefully remove the hot skillet. Add the remaining 2 Tbsp of butter and swirl until melted and foaming, ensuring the sides are coated.
  8. Scatter the prepared caramelised apples evenly across the bottom of the hot buttered skillet. Immediately pour the chilled batter directly over the apples and hot butter.
  9. Immediately return the skillet to the middle rack of the oven. Bake for 20–25 minutes. DO NOT open the oven door during baking.
  10. The pancake is done when it is dramatically puffed and deeply golden brown around the edges. Remove immediately from the oven.
  11. Garnish the Dutch Baby generously with powdered sugar, fresh lemon zest, and a squeeze of fresh lemon juice. Serve piping hot.