In my house growing up, we just called this the Christmas baked apple pancake. All these years later, I now know it’s called a ‘Dutch baby’ because it’s so much more than a pancake. It comes out of the oven puffed and golden and tastes like a combination of a crepe & a popover. It’s a special treat that was always reserved for Christmas morning and was gobbled up hot right out of the oven. I continue the tradition for my own family, just without the added sugar and carbs, and it tastes just as yummy. My suggestion is to make a double batch for four people unless you have other food to serve. My two teenagers will happily eat an entire apple Dutch baby themselves and still ask for more.
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The challenge with dutch baby batter is in getting the lumps out, which is why you must blend the batter in a blender or with an immersion blender. Trust me, no matter how much you whisk you will have lumps! Resting the batter is also important because it allows the baking soda to activate, which is super important in order for your Dutch baby to puff up. Finally, make sure you preheat the cast iron skillet in the oven so that when you pour the batter in it immediately starts to cook & puff.