Chai-Spiced Dutch Baby with Caramelized Apples

Name: Chai-Spiced Dutch Baby with Caramelized Apples
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: to taste powdered sugar — for dusting; to taste pure maple syrup — for drizzling; 1/4 cup toasted pecans — chopped; 3 large eggs — room temperature; 2/3 cup whole milk — room temperature; 2/3 cup all-purpose flour — sifted if lumpy; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/4 tsp ground ginger; 1/8 tsp ground cloves; 1/4 tsp kosher salt; 3 tbsp unsalted butter — for greasing the hot skillet; 2 medium Honeycrisp apples — thinly sliced, no need to peel; 2 tbsp unsalted butter; 2 tbsp brown sugar — packed; 1/2 tsp ground cinnamon; 1 tbsp lemon juice — freshly squeezed; 1 pinch kosher salt

by Unknown

Prep: 15 minCook: 25 minTotal: 40 min4 servings0 forks

A puffy, custardy oven-baked pancake meets warm caramelized apples and cozy chai spice. One skillet, one oven, maximum brunch drama — ready in about 40 minutes.

Ingredients

to taste powdered sugar — for dusting
to taste pure maple syrup — for drizzling
1/4 cup toasted pecans — chopped
3 large eggs — room temperature
2/3 cup whole milk — room temperature
2/3 cup all-purpose flour — sifted if lumpy
2 tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp kosher salt
3 tbsp unsalted butter — for greasing the hot skillet
2 medium Honeycrisp apples — thinly sliced, no need to peel
2 tbsp unsalted butter
2 tbsp brown sugar — packed
1/2 tsp ground cinnamon
1 tbsp lemon juice — freshly squeezed
1 pinch kosher salt

Instructions

1Preheat the oven to 425°F (220°C) with a 10-inch oven-safe skillet inside — a hot pan is the secret to a dramatic puff.
2Blend the batter: combine the eggs, milk, flour, sugar, vanilla, cinnamon, cardamom, ginger, cloves, and salt in a blender and blend until completely smooth, about 30 seconds. Let the batter rest 10 minutes at room temperature while the oven heats.
3Add the 3 tablespoons butter to the hot skillet and swirl to coat (it should sizzle). Pour in the batter and immediately return to the oven. Bake 18–22 minutes until deeply puffed and golden brown at the edges. Do not open the oven door while baking.
4While the Dutch baby bakes, caramelize the apples: melt the butter in a large skillet over medium-high heat. Add the apple slices in a single layer and cook undisturbed 3–4 minutes until golden.
5Sprinkle the apples with the brown sugar, cinnamon, lemon juice, and salt; toss and cook 3–4 more minutes until tender and coated in a glossy caramel.
6Slide the Dutch baby onto a serving plate (some deflation is normal). Spoon over the caramelized apples, dust with powdered sugar, and finish with maple syrup and toasted pecans. Serve immediately.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

Chai-Spiced Dutch Baby with Caramelized ApplesCurrent