INGREDIENTS:

 

Apple Puff Pancake

1 apple, thinly sliced

1 tablespoon brown sugar

6 tablespoons unsalted butter, melted

4 eggs

2/3 cups whole milk

2/3 cup all-purpose flour

2 teaspoons vanilla extract

3/4 teaspoon cinnamon

1/2 teaspoon kosher salt

whipped cream, for serving

 

Cinnamon Butter Syrup

1/2 cup real maple syrup

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

 

INSTRUCTIONS:

 

Puff Pancake

Preheat the oven to 450 degrees F.  Arrange the apple slices in the bottom a 10-12 inch oven-proof skillet.  Drizzle 4 tablespoons of melted butter over the apples and sprinkle with brown sugar. Place the skillet on the center rack of the oven for 10 minutes.

While skillet is in the oven, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth, with no large clumps of flour. Remove the hot skillet from the oven and pour the batter into the skillet, then place the skillet on a lower rack of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. (Do not open the oven during the first 15 minutes of cooking or the pancake may deflate.) Remove the puff pancake from the oven and serve topped with cinnamon syrup.

Cinnamon Butter Maple Syrup

In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby.