Apple & Cinnamon Dutch Baby

📝 Ingredients

• 3 eggs at room temperature
• 120 ml semi-skimmed milk at room temperature
• 60 g plain flour
• 1 tsp caster sugar + 1 pinch of salt
• ½ tsp vanilla extract
• 2 apples (about 150 g each)
• 20 g unsalted butter
• 1 tbsp light brown sugar
• 1 tsp ground cinnamon
• 150 g 2% Greek yoghurt

🍴 Utensils

• 24 cm ovenproof frying pan
• Mixing bowl
• Whisk
• Peeler
• Knife
• Oven glove

📖 Steps

1. Preheat the oven to 220 °C (conventional heat). If possible, take the eggs and milk out of the fridge 30 minutes beforehand: a room-temperature batter puffs up much better.
2. In a mixing bowl, whisk the eggs vigorously with the milk, sugar, salt and vanilla. Add the flour and whisk for 1 minute until you have a runny, smooth, slightly frothy batter with no lumps. Leave to rest for 10 minutes.
3. Meanwhile, peel the apples, cut them into quarters, remove the core and pips, then cut each quarter into slices about 5 mm thick.
4. Melt the butter over a medium heat in the ovenproof frying pan (cast iron or stainless steel, with no plastic handle). Add the apples, brown sugar and half the cinnamon, then cook for 5 to 6 minutes, turning them, until tender and caramelised.
5. Spread the apples in an even layer and slide the pan into the hot oven for 3 minutes: it needs to be scorching hot for the batter to puff up. Careful, the handle gets very hot, so only hold it with an oven glove.
6. Take out the pan, immediately pour all the batter over the apples in one go and put it straight back in the oven. Bake for 18 to 20 minutes without opening the oven door, until the pancake is well puffed, with tall, golden, crisp edges.
7. Take the pan out with the oven glove: the Dutch baby will sink within a few minutes, which is normal. Dust with the rest of the cinnamon, cut into two portions and serve straight away with the Greek yoghurt.