Apple Dutch Baby

From: Epicurious

BATTER:

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon

APPLES:
2 tablespoons unsalted butter
1 large Pink Lady apple, peeled, sliced 1/4″ thick
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon

2 tablespoons butter

DIRECTIONS:

  1. Preheat oven to 425 F.
  2. Whisk batter ingredients in mixing bowl. Set aside.
  3. Make apples: heat 2 tbsp butter in cast iron, add apples, brown sugar and cinnamon. Cook until apple is soft, around 4 min. Transfer to another bowl, set aside. Wipe down cast iron.
  4. Heat cast iron in hot oven for 8 to 10 min. Add 2 tbsp butter, coating bottom and sides of cast iron. Add apples. Pour batter on top.
  5. Bake until pancake is puffy and golden brown at the edges and the center is set but still custardy, 12-15 min.
  6. Serve with maple syrup or apple cider syrup.

APPLE CIDER SYRUP:

INGREDIENTS:

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

DIRECTIONS:

  1. Mix well. Let boil over medium heat in large saucepan for 30-40 min, until reduced and syrupy. Let cool, cover and chill.
  2. Syrup can be made up to one week ahead. Let warm to room temperature before serving.
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Hot Buttered Apples and Vanilla Yogurt

In pot over med/low heat:

3 apples, sliced
1/2 stick butter
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 c brown sugar
pinch salt

Let cook around 10 min, until done (cooking time varies by apple type).

Vanilla Yogurt

Mix:

1 c plain yogurt
1/4 c white sugar
1 tsp vanilla extract
2 tsp maple syrup (optional)

Enjoy!

Also tastes great topped with granola.