a warm send-off: cinnamon apple dutch baby

Last week it was cinnamon waffles and now I'm posting about cinnamon dutch babies. I'm breakfast-crazy or at least cinnamon-crazy. Either way, I'm not complaining. This is a simple but impressive breakfast and it takes the not-so-humble dutch baby and makes it, dare I say, even a bit better. It's a sweet and cozy way to spend a Saturday morning with a pot of hot coffee and the crosswords.

It's been a pretty crazy couple of weeks. We've been tying up loose ends, wrapping up projects and beating deadlines so we could make some time for a visit with family. Tomorrow we're flying to Ontario to visit my mom in the hospital, so it will be pretty quiet here until next week or so. I've got a stack of books, some homemade fig newtons (my parent's favorite) and a few Ritter Sport bars to help keep my mom in good spirits.

cinnamon apple dutch baby
2 T butter
2 small apples, sliced
1 T cinnamon
1 T brown sugar
4 large eggs
½ c all-purpose flour
½ c skim milk

For the topping:
juice of ½ lemon
powdered sugar

Preheat oven to 400. In a large cast iron pan, heat butter and add in sliced apples, cinnamon and sugar. Saute until the apples are golden brown and the sugar has melted into a delicious caramel sauce.

In a large bowl, whisk the eggs together and add in flour and milk. Whisk until combined and pour over the apple mixture. Place skillet in oven and bake for 20 minutes or so, until the pancake is fluffy and golden brown. Remove from oven and squeeze lemon juice over top and sprinkle generously with powdered sugar. Serve immediately.