I had this delightful dish at a local restaurant in Portland, Oregon and had to replicate it. After months of tasting and comparing I finally came up with a close "copy-cat." I must admit, this would also be good with a small scoop of vanilla ice cream on top. —Sarah Gilbert
What You'll Need
For the Dutch Baby
Granny Smith Apples, peeled, cored and sliced thin
all purpose flour
dark brown sugar
For the Syrup
for the pancake:
In a large mixing bowl, add flour, milk, vanilla and eggs. Mix well.
In a separate mixing bowl make cinnamon sugar topping by combining cinnamon, brown and granulated sugar. Stir to combine.
Add apple slices to cinnamon sugar mix and toss to coat.
Add butter to a 10 inch deep dish pie plat or cast iron skillet and place in a 400 degree preheated oven. When butter is completely melted, remove from oven and set aside.
Pour batter into the pie dish and put back in the oven for 20-25 minutes, the edges will begin to puff. Remove from oven.
Top dutch baby with apple cinnamon mixture evenly then place back in the oven for 20-25 additional minutes. Serve hot with Apple Cider Syrup.
To make Apple Cider Syrup:
Add sugars, cinnamon, nutmeg and cornstarch to a large saucepan, whisk together to combine. Turn on heat to medium, gradually adding apple cider and lemon juice.
Cook and whisk over medium heat until mixture has thickened to desired consistency.
Remove from heat and add butter and vanilla. Keep stirring until butter has melted. Serve immediately over dutch apple baby.