Prep Time

15 Minutes

Cook Time

35 Minutes

Yield

Serves 4

Description

Most ingredients are available in Antonio’s Market!

Ingredients

Apple Cider Syrup

4 cups Apple Cider
1 tsp Vanilla Extract
2 tbsp Butter, Unsalted
1 tbsp Brown Sugar
1/2 tsp Ground Cinnamon

Dutch Baby

1 tsp Vanilla Extract
3/4 cup Whole Milk, Room Temperature
3 ea Eggs, Room Temperature
4 tbsp Butter, Unsalted, DIvided
1 ea Apple, Large, Peeled, Sliced 1/4inch thick
3/4 cup All Purpose Flour
1 tbsp Light Brown Sugar
1/4 tsp Salt
1 tsp Ground Cinnamon, Divided

Method of Preparation

Method:

1. For the apple cider syrup- bring the cider, butter, brown sugar, vanilla and cinnamon to a boil over medium-high heat in a large saucepan.
2. Reduce heat and boil gently, whisking occasionally for 30-45 minutes, until thick and syrupy.
3. Let cool, serve at room temperature.
4. For the Dutch baby- preheat the oven to 425 degrees F.
5. Whisk the eggs, milk, flour, vanilla, salt and 1/2tsp cinnamon in a medium bowl until smooth.
6. Melt 2 tbsp butter in a 10inch skillet over medium heat.
7. Add the apple and sprinkle with brown sugar and remaining 1/2tsp of cinnamon.
8. Cook, stirring often, for 4 minutes.
9. Transfer apples to a plate.
10. Wipe out the skillet and heat in the oven for 8-10 minutes.
11. Carefully add the remaining 2 tbsp of butter to the skillet.
12. Tilt the skillet to coat the bottom and sides.
13. Add the apples to the center of the skillet.
14. Pour the batter over top.
15. Bake for 12-15 minutes, the pancake should be puffed and golden brown around the edges, but still custardy.
16. Serve drizzled with the apple cider syrup.

Recipe Source

Bon Appetit Magazine, October 2014 Issue