This Apple Dutch Baby Pancake is like a combination of an apple pie and a tender buttery pancake. There isn't any flipping or dripping and cleanup is a breeze.
In a 2-quart saucepan, add diced apples, lemon juice, and apple juice. Cook until apples begin to soften, about 5 minutes.
In a separate bowl combine cinnamon, brown sugar, and cornstarch. Stir into apples and continue cooking until thickened. Remove from heat and set aside.
Dutch Baby Pancake
In a small bowl combine diced apple, 1 teaspoon of cinnamon and 1 tablespoon of sugar. Stir to combine and set aside.
In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
Melt the butter in a 12" skillet over high heat until foamy. I used a cast iron skillet but use what you have.
Pour batter into the skillet and sprinkle on the apple mixture.
Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
Cut into slices and serve with cinnamon apple topping
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.