Apple Cinnamon Dutch Baby Pancake

I've been a little MIA from posting lately. With summer travel and then my oldest starting kindergarten, life has just flown by! This morning my oldest had no school due to "Staff Development." I decided to make a special breakfast, apple cinnamon Dutch baby pancake - also known as German pancakes.

The recipe below is for a 9 by 13 casserole dish. You can easily cut the recipe in 1/2 and make it in a 10 inch cast iron skillet which is more traditional. My family of 5 always wants more and so the cast iron skillet just doesn't cut it for us. LOL! I've also made these with frozen blue berries and you could probably use any fruit your family enjoys.

INGREDIENTS:

2 apples

1/2 teaspoon cinnamon 

1 Tablespoon granulated sugar

3 Tablespoon butter

4 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

confectioners' sugar for dusting

lemon wedges 

DIRECTIONS:

1.  Place a 9 x 13 casserole dish inside oven and preheat oven to 475 degrees F.

2.  Peel and core apples. Then cut into 8 wedges each. Slices wedges into 1/4 inches pieces. Add apples, 1 Tablespoon butter, cinnamon, and granulated sugar to a small sauce pan and cook over medium heat until apples begin yo soften - about 5-7 minutes.

3.  Add eggs, milk, flour, nutmeg and salt to your blender. Blend until incorporated, scraping sides as needed.

4. Remove casserole dish from oven and reduce oven heat to 425 degrees F. Melt remaining 2 Tablespoons butter in the hot casserole dish so that inside of dish is completely coated with butter. Pour all the batter in the skillet, sprinkle apples on top, and return dish to oven.

5.  Bake until puffed and lightly browned, about 12 minutes. Remove promptly. Slice and serve with a generous dusting of powdered sugar and a squeeze of lemon.