For me, this Dutch ‘baby’ is definitely not for busy weekday mornings. But on Sundays, when I am not in a hurry, when I slowly open my eyes and slowly go downstairs (sometimes in a warm and comfy pajama and fluffy funny socks), I like to make something special for breakfast. Quite often this something special means a big apple Dutch baby.
Oh, baby, sweet baby! Who doesn’t like pancakes? Who doesn’t like apples? Who doesn’t like pancakes with apples? No one in my family.
A cast iron pan filled with apple slices and batter looks so appetizing (the dish, of course, not the skillet). It is so homey, so Sunday-breakfast-looking, and so delicious that I have no excuse not to make it.
When my son Peter was a sweet and curious little boy we were watching through the oven window while our big Dutch baby was baking. The pancake was rising and falling down, and then rising again – it was breathing, it was alive. It was a miracle, a delicious miracle!
Preheat oven to 425 F (220 C).
In a bowl, mix the apple slices with lemon juice, then with cinnamon and powdered sugar.
In a 10-12 inch cast iron pan, melt the butter. Add the apples and sauté them on medium-to-high heat for 3-5 minutes, stirring occasionally. The apples should stay firm and slightly caramelize.
In a food processor or blender (or use a bowl and a whisker) combine the eggs, salt, flour, and milk. Beat until fluffy. Pour the batter over the apples.
Bake for about 20 minutes until golden brown on the top and the edges.
Serve immediately. Optionally, dust with powdered sugar just before serving.
Cook with pleasure and enjoy the world!