Apple Notes: A sweeter apple pleases my morning taste buds better than an acidic one. Favorite firm-sweet varieties include Baldwin, Ginger Gold, Gravenstein, Honeycrisp, Jazz, and Piñata.
by: Three Many Cooks
Serves: 4
Ingredients
¾ cup (110 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter
1½ large firm-sweet apples (about 12 ounces total; see Apple Notes) peeled, cored, and cut into ⅛-inch-thick rings
5 large eggs
1 cup (240 ml) whole or 2% milk
Confectioners’ sugar for sprinkling
Lemon wedges
Instructions
Sift the flour into a medium bowl, then stir in the sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and milk for about 1 minute; the mixture should be frothy and drizzle from the whisk in a thin stream. Set aside.
Preheat the oven to 425ºF and set a rack in the middle position. Melt the butter in a skillet over medium heat. Lay the apple slices in the butter and cook, without stirring, for 2 minutes. Gently flip the slices and cook until tender, about 2 more minutes.
Working quickly, add the flour mixture to the egg mixture and whisk just to combine. Pour the batter into the hot skillet with the apples, then transfer the skillet to the oven. Bake until the pancake is puffed and golden, 10 to 14 minutes. Sprinkle with confectioners’ sugar and serve immediately from the skillet, with lemon wedges to squirt over the top.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/apple-dutch-baby/