====== Apple Cider Dutch Baby ======
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===== Ingredients =====
==== APPLE CIDER SYRUP ====
  * 4 cups apple cider
  * 2 tablespoons unsalted butter
  * 1 tablespoon light brown sugar
  * 1 teaspoon vanilla extract 
  * ½ teaspoon ground cinnamon
==== DUTCH BABY ====
  * 3 large eggs, room temperature
  * ¾ cup whole milk, room temperature
  * ¾ cup all-purpose flour
  * 1 teaspoon vanilla extract
  * ¼ teaspoon kosher salt
  * 1 teaspoon ground cinnamon, divided
  * 4 tablespoons unsalted butter, divided
  * 1 large Pink Lady apple, peeled, sliced ¼” thick
  * 1 tablespoon light brown sugar
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===== Info =====
  * **Prep:** 20
  * **Cook:** 15
  * **Serves:** 2-4
  * [[https://www.bonappetit.com/recipe/apple-dutch-baby|Source]]

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===== Directions =====
  - Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Serve drizzled with apple cider syrup.

{{tag>breakfast easy eggs butter apples cast_iron apple_cider_vinegar southern syrup baking}}
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