Dutch Baby
(German Apple Pancake)

This recipe makes one 9 1/2" pancake that serves 2 people.

Making the optional apple topping:

In a medium skillet, melt 1 tablespoon butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook uncovered for 3 to 5 minutes or until the liquid is evaporated and apples are caramelized.

• 1 apple, peeled, cored, and thinly sliced
• 1 tablespoon butter
• 1 tablespoon brown sugar, packed
• 1/4 teaspoon ground cinnamon
• a dash of nutmeg
  

Making the pancake:

1. Place a 9 1/2" (26 cm) iron skillet or stainless steel saucepan in the oven and preheat at 450°F (235°C). The skillet should be very hot when you pour the batter.
2. Meanwhile, whisk in a bowl:
   • 2 eggs
   • 1/2 cup milk (120 cc)
   • a pinch of salt
   • 1 tablespoon sugar
   • 1/2 teaspoon vanilla extract
   • 1/2 teaspoon lemon zest
3. Add and whisk until all the flour is incorporated:
   • 1/2 cup all-purpose flour (70 g)
4. Remove the skillet from the oven. Place 2 tablespoons butter on the skillet and let the butter melt and brown. Spread the melted butter on the bottom and the side of the skillet.
   • 2 tablespoons butter
5. Pour the batter. Return the skillet to the hot oven and cook for 2 minutes at 450°F (235°C). Lower the temperature to 425°F (215°C) and cook 10 minutes longer. Place the cooked apples and sprinkle powder sugar.

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