Caramel Apple Dutch Baby Pancake

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Don't want to be that person stuck next to the griddle flipping pancakes all morning long while everyone else eats and asks for more? BINGO, here's your answer!

Dutch baby pancakes are essentially giant pancakes in a skillet. There's no standing around the griddle waiting to flip them because they're baked in the oven. They look like a pillow when they're first removed from the oven -- a testament to how light and fluffy they are -- and then they slowly sink.

This particular recipe is for a Caramel Apple Dutch Baby Pancake. The apples are first baked right in the bottom of the skillet with butter and a little sugar before adding the pancake batter on top. So easy and so delicious!

In order to make sure the pancake puffs up, it's important to start with all room temperature ingredients. Also, there should be zero lumps in the batter. I noticed a lot of other Dutch baby pancake recipes called for using a blender to mix the batter. That's a great idea! I tried it, and it worked really well. However, it's not necessary. If you whisk it, whisk it real good, then that's totally fine.

Because there are so few ingredients in this recipe, it's important to make sure each one is of very good quality. That's why I used Challenge butter. I choose Challenge over every other brand because I know there are no hormones, additives, or fillers in their products. The taste is also superior to other brands because they use real cream.

To finish it all off, I made the most simple caramel syrup ever to go on top! And of course, dusting with powder sugar is a must. Depending on your appetite, these pancakes can either be shared with a friend, or there's no shame in eating it all by yourself!



Caramel Apple Dutch Baby Pancake
Ingredients
For the pancake

• 2 Tablespoons Challenge butter
• 1 apple, sliced with skin removed
• 1/4 cup brown sugar
• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 cup flour
• 2 teaspoons cinnamon

For the caramel syrup

• 1/4 cup heavy cream
• 1/4 cup light corn syrup
• 1/4 cup brown sugar

Directions
For the pancake

1. Preheat oven to 425 degrees Fahrenehit
2. Add butter to cast iron skillet or other oven-safe skillet and melt in oven, should take about 1 to 2 minutes.
3. Add brown sugar and apple to skillet and bake for 10 minutes
4. Meanwhile, combine eggs, milk, vanilla, flour, and cinnamon until no lumps remain.
5. Once apples are done baking, remove skillet from oven, pour pancake batter on top, and bake for about 15 to 20 minutes.
6. Remove from oven and serve immediately with caramel syrup.

For the caramel syrup

1. Combine heavy cream, light corn syrup, and brown sugar in sauce pan and bring to low boil. 
2. Let boil for about 1 to 2 minutes or until syrup starts to thicken. Do no let it boil too long or it will burn.