This Caramel Apple Dutch Baby has swirls of cinnamon-infused caramel, tart Granny Smith apple slices, baked in a Cast Iron Skillet until the buttery, golden pancake puffs like a pop-over.
Preheat the oven to 425 degrees Fahrenheit.
On a medium high heat, melt butter on the stove top in a 9 or 10" cast iron skillet.
Add the brown sugar and whisk to combine. Continue to cook, whisking frequently, until the butter and brown sugar begin to simmer and come together to form the caramel.
Add the apple slices and cinnamon to the caramel mixture and stir.
Bake in the preheated oven for 8 minutes.
For the pancake batter, add eggs, then flour, milk, and sugar to a blender and blend just until combined and frothy.
Pour around the outside of the cast iron skillet over the top of the caramel and apples. Do not stir.
Bake for 15-20 minutes until the outside edges have risen, turned golden, and the center is soft-set.
Serve warm with whipped cream if desired and a dusting of powdered sugar.
Nutrition is approximate.
Cook time can very with cast iron skillet size.
The cast iron skillet needs to be VERY hot before pouring in the batter in order for the pancake to rise to it's full potential. Make sure it pre-heats in the oven for the recommended time.
Using room temperature eggs and milk, or even not extremely cold, will make a difference in how much the Dutch Baby will rise.