Apple, Pecan & Brown Sugar Dutch Baby Pancake with Spiced Whipped Cream

Apple, Pecan & Brown Sugar Dutch Baby Pancake with Spiced Whipped Cream ingredients

• 2 tbsp unsalted butter
• 1 peeled, cored, thinly sl large apple (e.g., Honeycrisp, Granny Smith)
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup chopped pecans
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• pinch salt
• 2 tbsp unsalted butter
• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• 1/4 tsp ground cinnamon
• pinch ground nutmeg
• optional powdered sugar (for dusting)

How to make Apple, Pecan & Brown Sugar Dutch Baby Pancake with Spiced Whipped Cream

1. Preheat Oven & Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron works best) in the oven to preheat for at least 10 minutes. This ensures the skillet is piping hot, which helps the Dutch baby puff up.
2. Prepare Apple Topping: While the skillet preheats, melt 2 tablespoons unsalted butter in a separate small skillet over medium heat. Add 1 large apple (peeled, cored, and thinly sliced), 2 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon.
3. Cook for 5-7 minutes, stirring occasionally, until the apples are tender-crisp. Stir in 1/4 cup chopped pecans and cook for another minute. Remove from heat and set aside.
4. Make Dutch Baby Batter: In a blender or food processor, combine 4 large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Blend until completely smooth, about 30-60 seconds. Do not overmix.
5. Bake the Dutch Baby: Carefully remove the hot skillet from the oven. Add 2 tablespoons unsalted butter to the hot skillet; it will melt quickly. Swirl the butter to coat the bottom and sides of the pan.
6. Immediately pour the prepared batter into the center of the hot, buttered skillet. Distribute the apple and pecan topping evenly over the batter.
7. Return the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are deeply golden brown and puffed up dramatically, and the center is set. Avoid opening the oven door during baking, as this can cause it to deflate.
8. Prepare Spiced Whipped Cream: While the Dutch baby bakes, in a cold bowl with cold beaters, whip 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1/4 teaspoon ground cinnamon, and a pinch of ground nutmeg until soft peaks form.
9. Remove the Dutch baby from the oven. It will deflate slightly as it cools. Dust lightly with additional powdered sugar if desired.
10. Cut into wedges and serve immediately with generous dollops of the spiced whipped cream on top.

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