Dutch Baby Pancake with Apples

Dutch baby Pancake with Apples and Cinnamon

Crispy Granny Smith Apples make a delicious foundation for this puffy pancake. The warm wiff of cinnamon goodness drifting from the oven on a cool morn will bring many smiling faces to the kitchen.

This pancake is a satisfyingly fluffy and eggy with the irresistible taste combination of cinnamon sugar and apples. Offer the pancake with a side of bacon or ham and a splendid breakfast or brunch is yours!



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



Preparation

Place a rack in the center of the oven and preheat the oven to 400 degrees.
In a 10 inch oven proof straightsided skillet melt the butter over medium high heat.
Add the sugar and cinnamon and stir until consistently mixed.
Toss in the apples and stir until they are coated with the cinnamon sugar mixture and a little soft (about 5 minutes).
Remove pan from heat.
Use an electric mixer on medium speed to whip the egg whites 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, give it a little dusting...to lightly dust the pancake with powdered sugar, put a tablespoon of powdered sugar in a sifter. Hold sifter over pancake and hit the side of the sifter with a spoon to achieve a nice light dusting.

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!