# What You Need:
→ Dutch Baby Batter
01 - 3 large eggs
02 - 2/3 cup whole milk
03 - 2/3 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/4 teaspoon salt
→ Apples
07 - 2 medium tart apples, peeled, cored, and thinly sliced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons brown sugar
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Juice of half a lemon
→ Pan Preparation
13 - 2 tablespoons unsalted butter
→ To Serve
14 - Powdered sugar, for dusting
15 - Maple syrup or whipped cream, optional
# How To Make:
01 - Heat the oven to 425°F and place a 10-inch ovenproof skillet or cast iron pan inside to warm.
02 - In a blender, combine eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds, then set aside.
03 - Melt butter in a medium saucepan over medium heat. Add apple slices, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are tender and caramelized, about 6 to 8 minutes, then remove from heat.
04 - Carefully remove hot skillet from oven, melt butter in it, and swirl to coat the bottom and sides evenly.
05 - Spread caramelized apples evenly in skillet, pour batter over them, and immediately return skillet to oven. Bake for 18 to 22 minutes until puffed and golden at edges.
06 - Remove from oven and allow to cool slightly; the pancake will deflate. Dust with powdered sugar and serve warm with optional maple syrup or whipped cream.
