I've made a few iterations of Dutch Baby Pancakes over the past few years, trying to get the perfect light-and-fluffy pillowy texture. About a year ago, I tried adding apples to the mix, and wanted to avoid making the pancake dense. Inspired by a few recipes (smitten kitchen, spruce eats, and serious eats), this is my go-to for a sweet brunch treat.

Ingredients

• 3 large eggs
• 49g all purpose flour
• 14g sugar
• 6 tbsp milk
• 1/2 tsp vanilla
• 1 large (or 2 small) apple
• 1/2 teaspoon cinnamon
• 2 tbsp packed dark brown sugar
• 2 tbsp butter

Steps

Heat oven and a 10" cast iron skillet to 425 F

Mix your batter, using an immersion blender:

• Beat 3 large eggs
• Add flour, mix
• Add sugar, mix
• Add milk and vanilla, blend Then put this in the fridge to stay cold.

Prepare your apples:

• Peel and thinly slice your apple
• Toss in cinnamon, heaping packed brown sugar

Cook your apples:

• Remove the cast iron from oven, put on low heat
• Add butter, and then add the apple mixture
• Stirring occasionally, cook for a few minutes until the apples are soft

Cook your pancake:

• Add batter, then put in the oven
• Cook ~12 min, until edges are browned and top is just starting to be golden

Enjoy! You probably don't need to serve this with anything, since it's plenty sweet.