Salted Caramel Apple Dutch Baby Pancake

By Leslieb
November 10, 2014
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Salted Caramel Apple Dutch Baby Pancake

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Author Notes: I have been making this for my 3 boys since they were toddlers. I sometimes substitute blueberries or peaches for the apples and use baking sugar instead of brown sugar. It is usually something I make on the weekends, but also make on their birthdays. —Leslieb

Serves: 4

  • 2 granny smith apples, sliced
  • 8 tablespoons butter
  • 1/4 cup brown sugar
  • 3/4 cup flour
  • 3/4 cup milk
  • 3 large eggs
  • 1/2 teaspoon sea salt
  1. Preheat oven to 400 degrees.
  2. In a 9x13 baking dish place three tablespoons butter, down the center of the baking dish. Set aside.
  3. In a large saute pan, melt the butter on medium heat. When melted, add the sliced apples. Turn to coat with the butter. Add the brown sugar and cook for 6 minutes, turning to make sure apples do not burn. Remove from heat.
  4. Put the baking dish with the butter in the oven until melted. About 3 minutes or until melted.
  5. In a mixing bowl combine the eggs and milk and whisk until combined. Add the flour and whisk until a batter is formed.
  6. Remove the baking dish from the oven and pour the apple mixture into the baking dish so the it makes a layer of apples. Pour the batter over the apples and place in the oven.
  7. Bake for 18 - 20 minutes or until golden. Remove the baking dish from the oven and sprinkle the sea salt over the pancake. Let sit for 3 minutes, then slice into four servings.

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