4 tablespoons butter, divided
3 tart apples, peeled, core removed & sliced into thin wedges
1 tablespoon brown sugar
½ teaspoon cinnamon
4 large eggs
½ cup all purpose flour
½ cup half and half (or whole milk)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
pinch of salt
confectioners’ sugar, for serving (optional)
maple syrup, for serving (optional)
Preheat the oven to 425 degrees F.
Using an immersion blender (or standard blender), mix together the eggs, flour, half and half, sugar, vanilla and salt.
Melt 2 tablespoons of butter in a 10-inch cast iron skillet over medium-low heat. Add the apples and stir so they’re coated with the butter. Stir in the brown sugar and cinnamon. Cook, stirring occasionally, until the apples are very soft about 10 minutes.
If you’d like to top your pancake with caramelized apples (I highly recommend this), spoon about 1/3 of the apples from the skillet into a small bowl, and set side. If not, then continue on with the recipe.
Add the remaining butter to the skillet with the apples and melt.
Pour the batter into the skillet over the melted butter and apples. Carefully transfer the skillet to the oven, and bake for 20-25 minutes, until the pancake is puffed up and golden brown.
Remove the skillet from the oven. Divide the Dutch baby between plates, top caramelized apples and powdered sugar. Serve immediately.