Dutch babies are a family favorite and one of our go-to, feels decadent but is actually really easy, breakfasts. It’s interchangeable with seasonal ingredients, fantastic without any additions, and can even be savory. At this point most days I just wing it on the recipe and base it on batter texture. But here is the basic idea below.

Ingredients:

• 3/4 cup all purpose flour
• 5 eggs
• 1 cup whole milk
• vanilla bean paste or vanilla extract
• 3 apples, peeled and sliced
• pinch of cinnamon cinnamon
• dash of sugar (optional)

Preheat your oven to 425 degrees. I almost always cook on convection, with the rare exception. Here, go for convection if you have it. Meanwhile, mix your batter. Start with your wet ingredients and really whisk them well. I use a hand held manual mixer to do this. Then add in your flour. The batter should be thin, but viscous enough to slowly drizzle from your utensil. If you need to make an adjustment, make it thicker with more flour, and milk to make it more thin. Then allow to rest, this gives the flour time to settle and really incorporate and any bubbles to release.

Cook your apples. Over medium heat, in a 8 or 9″ cast iron skillet melt a good pat of butter. Add your apples, cinnamon, and sugar if you choose. Once they are just softened and your oven is ready, pour over your batter. Pop the whole pan into the oven. Bake for approximately 15 minutes, beginning to check around 12 minutes. It will rise and get very puffy and dramatic. The top with be shiny and golden brown when it’s finished. Every oven is a little different, so be sure to keep a close eye towards the end of baking.

We enjoy ours as is, topped with maple syrup, or a drizzle of honey.