Cinnamon Apple Dutch Baby with Maple Drizzle

Make it

Instructions

1. 01

   Preheat the oven and prepare the apples

   Set an oven rack in the center and preheat the oven to 425°F (220°C). Wash and dry 2 apples, then core and slice them into thin wedges. Set out a 10-inch oven-safe skillet, a blender, and a heatproof plate. | Why: Thin, evenly cut wedges soften quickly, and a fully heated oven helps the pancake rise.

2. 02

   Soften the cinnamon apples

   Set the skillet over medium heat and melt 1 tbsp unsalted butter. Add the sliced apples, 1 tbsp brown sugar, and 1/2 tsp ground cinnamon. Cook, stirring occasionally, for 6–8 minutes, until the wedges bend easily and their edges look glossy. Transfer them to the plate; carefully wipe any sticky residue from the skillet with a paper towel. | Why: Cooking the apples first makes them tender without leaving the pancake center watery.

3. 03

   Blend the quick pancake batter

   Put 3 eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/4 tsp fine salt in the blender. Blend for 20–30 seconds until smooth and lightly foamy, scraping down the sides if needed. Let the batter stand for 5 minutes while you heat the skillet in the next step. | Why: Blending makes a smooth batter, and a short rest lets the flour hydrate for a more even puff.

4. 04

   Heat the skillet and bake until puffed

   Put the now-empty oven-safe skillet in the 425°F (220°C) oven for 5 minutes. Using oven mitts, remove it and add 2 tbsp unsalted butter; tilt the skillet until the butter melts and coats the base and sides. Immediately pour in the rested batter, then scatter the cooked apples across the center, leaving a 1-inch border. Return the skillet to the oven and bake for 18–22 minutes, without opening the door, until the sides are dramatically puffed and deep golden and the center looks set. | Why: A hot, well-buttered skillet sets the edges fast, while the clear border gives them room to climb.

5. 05

   Rest briefly and serve warm

   Set the hot skillet on a heatproof surface and let the pancake rest for 2 minutes; its puffed edges will settle slightly. Cut into four wedges and drizzle with 2 tbsp maple syrup, dividing it evenly. Serve warm, keeping an oven mitt on the skillet handle while it cools. | Why: A brief rest makes the delicate pancake easier to slice, and the final drizzle adds sweetness without weighing it down in the oven.