Apple Dutch Baby
1 Pink Lady or Honey Crisp apple, quartered and thinly sliced
4 tablespoons granulated sugar, divided
5 tablespoons unsalted butter, divided
1 tablespoon ground cinnamon
2 pinches of Kosher salt, divided
1 tablespoon fresh squeezed lemon juice
3 large eggs, lightly beaten
1 teaspoon vanilla
½ cup milk
¾ cup all-purpose flour
¼ teaspoon freshly grated nutmeg
2 tablespoons confectioner’s sugar
Maple syrup, if desired
Cinnamon sugar, if desired
1. Preheat the oven to 425º F. In a medium bowl, add sliced apples, 2 tablespoons of sugar, cinnamon, a pinch of salt and lemon juice, and toss to coat. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the apple mixture and cook just to soften the apples and melt sugar mixture, approximately 5 minutes. Remove from the heat and set aside.
2. In a medium bowl, whisk together the eggs, vanilla, milk, flour, 2 tablespoons of the sugar, nutmeg and salt until combined. (The mixture will still have some lumps, and that’s okay!) Do not overwork the batter by overmixing.
3. In a 9-inch cast iron skillet, melt 3 tablespoons of butter over medium heat. When the butter has melted, lower the heat slightly and allow the butter to lightly brown -- you will see little flecks of brownish color. At this point, turn off the burner to avoid over-browning the butter (it happens quickly at this point) and carefully pour the pancake batter into the hot skillet. Place a few slices of the cinnamon apples into the batter and place into the oven. Bake until the pancake is golden brown around the edges and puffed -- about 15-20 minutes.
4. Working quickly, take the skillet out of the oven and, using a fine-mesh sieve, dust the confectioner’s sugar over the pancake. Serve the remaining cooked apples alongside with maple syrup and cinnamon sugar for sprinkling.