My most recent trip to Green City Market resulted in cider, Honey Crisp apples and the freshest eggs I’ve ever seen. The eggs were all different sizes and colors. One of them even had a little fuzz on it, which I think was a feather. If I were smart I would have used these fresh eggs for something like an omelet or simple eggs sunny side up, but Dutch Baby’s are the route we took. And I don’t regret it.
What’s funny is that 6 months ago I had never even heard of a Dutch Baby. And now we’ve posted about them twice. To me, Dutch Baby’s are a fancier and more delicate version of pancakes. They’re a bit more egg-y, but in a good way.
We knew we wanted to make our second Dutch Baby with caramelized apples and a homemade syrup but we were wondering how we could spice up the Dutch Baby batter we made the first time. We decided to add Biscoff Spread because…well…why not? Biscoff enhances EVERYTHING. Plus, Biscoff and apples sounded like a winning combination, and it was.
Yield: 4 servings
¼ cup butter, softened
¾ cup milk
¾ cup flour
½ cup Biscoff Spread
For the Caramelized Apples:
2 apples, peeled and sliced (we used Honey Crisp)
3 tablespoons brown sugar
2 tablespoons butter
For the Syrup:
1 tablespoon butter
½ cup brown sugar
1 cup apple cider
Preheat oven to 425 degrees F. Place butter in a cast iron skillet and set in the oven to heat.
While the butter melts, make your batter. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs. Mix at high speed for about a minute. Pour in the milk first, then gradually the flour. Add the Biscoff Spread last and mix until combined.
Remove the cast iron skillet from the oven and give it a shake to help spread the butter. Pour the batter into the skillet and return to the oven. Bake until the pancake is fluffy and browned on the edges, about 20 to 25 minutes.
While the Dutch Baby bakes, start caramelizing the apples. In a large skillet over medium heat, cook the sliced apples with 2 tablespoons butter and 3 tablespoons brown sugar. Cook apples until caramelized and softened, about 6 to 7 minutes.
While the apples are cooking, make a syrup to serve with the Dutch Baby. In a small saucepan, whisk together butter, brown sugar and cider until smooth. Heat until thickened, about 5 minutes.
When Dutch Baby is ready, serve immediately with caramelized apples and syrup. You can also dust the top with confectioners’ sugar.
Source: a Live Love Pasta original