Apple Dutch Baby

Now presenting a trifecta of Dutch baby pancakes! Dutch baby pancakes are a fun, quick fancier brunch food to fix. You don't have to worry about mixing the dry ingredients and then adding the wet ones. I throw them in a blender and then into the hot skillet they go. The Dutch baby pancakes can be quite versatile too with whatever seasonings, fruit, or add-ins you'd like to use.

And here's the trifecta
Dutch Baby One - Gingerbread Spice
Dutch Baby Two - Apple Pumpkin
Dutch Baby Three (below) - Apple

Martha Stewart's Apple Dutch Baby Pancake
Ingredients
1 1/2 tablespoons unsalted butter
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges
1/3 cup honey
1/4 teaspoon ground cardamom
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Directions
   Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter.    When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.

   In a separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over apple mixture.

   Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter.

   Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.

The Dutch baby pancake is great to whip up for holiday overnight guests.

Cats are good entertainment for overnight guests as well.

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