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Pecan Apple Dutch Baby

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

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This pecan apple dutch baby is a giant puffy pancake topped with cinnamon-spiced apples and glazed nuts. A fun breakfast for fall, this dutch baby is a delicious treat to share! Read more about the recipe here!

Ingredients

For the pancake:

For the apples:

Instructions

To prepare the pancake:

  1. Preheat the oven to 425 degrees. Once preheated, add butter to a 10” skillet and place in the oven until just barely meted. Remove from oven and carefully swirl the butter around the perimeter and edges and bottom of pan. Meanwhile, prepare your batter.
  2. Whisk together the eggs and milk. Add the flour, brown sugar, cinnamon and apple pie spice and whisk to combine. Pour the batter into the butter-coated pan and bake for 20 minutes. Lower the heat to 300 and bake for an additional 5-8 minutes or so, until the pancake is puffed and bronzed all over. Remove from oven and top with the apples and glazed pecans. You can serve with yogurt, if desired.

To prepare the apples:

  1. Melt the butter in a small pan over medium heat. Add the apples, brown sugar, cinnamon apple pie spice, and salt. Stir to combine and allow to cook, stirring occasionally, until the apples have barely softened but not lost their shape. Serve on top of the pancake.