Enjoy this Apple Pecan Dutch Baby Pancake recipe today. This recipe is a delicious fall dessert that’s perfect for those with a sweet tooth.  

To start, place a 12-inch cast iron skillet in the oven and preheat to 400°.  

While the oven is preheating, prepare your pancake batter by blending eggs, vanilla, milk, flour, sugar, salt and cinnamon, whisking until the batter is smooth.  

When the oven is ready, melt butter in the skillet. Next, pour your batter into a skillet and bake for 17 to 22 minutes or until the batter is golden to medium brown. Melted butter not only adds sweet and salty flavors to pancakes, but the added fat helps keep the pancakes moist and helps the pancakes turn golden on the outside.  

Next, toast your pecans for 3 minutes over medium heat on the stove. When your pancakes are almost done baking, prepare the caramel sauce, by warming it in the microwave for about 30 seconds. Melted caramel gives the recipe a sweet, buttery and creamy texture.  

When the oven is done, remove the pancakes from the oven and finish off the pancakes with apple slices, pecans and drizzle with caramel and serve with a dollop of whipped cream on top.  

This Apple Pecan Dutch Baby Pancake recipe is a sweet and delicious way to start your morning or enjoy as a dessert.     

Prep Time:  3 minutes   |    Cook Time:  30 minutes   |    Total Time:  33 minutes   |    Servings:  4

Ingredients:

• 2 tablespoons  Countryside Creamery  Unsalted Butter
• 3  Goldhen  Large Eggs
• 1 tablespoon  Stonemill  Pure Vanilla Extract
• 1/3 cup  Friendly Farms  Whole Milk
• 1/3 cup  Baker's Corner  All Purpose Flour
• 3 tablespoons  Baker's Corner  Granulated Sugar
• 1/4 teaspoon ground  Stonemill  Sea Salt Grinder
• 1/2 teaspoon  Stonemill  Ground Cinnamon
• 1/3 cup  Southern Grove  Chopped Pecans
• 1/3 cup  Berryhill  Creamy Caramel Dip*
• 1 Granny Smith apple, halved, cored and thinly sliced
• Friendly Farms  Holiday Flavored Maple Vanilla Whipped Dairy Topping*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Place a 12-inch cast iron skillet in the oven. Preheat to 400°.
2. Once temperature is reached, add butter and heat for 3 minutes or until melted.
3. In a blender, combine eggs, vanilla, milk, flour, sugar, salt and cinnamon. Blend until smooth.
4. Carefully pour batter into preheated skillet and bake for 17-22 minutes or until golden to medium brown.
5. Meanwhile, in a medium skillet over medium heat, toast pecans for 3 minutes or until fragrant. Remove from heat and reserve.
6. When your Dutch Baby is nearing the end of bake time, warm the creamy caramel dip in the microwave for 30 seconds at a time until warmed through.
7. Remove Dutch Baby from the oven. Top with apple slices and pecans, drizzle with caramel and serve with the Maple Vanilla Whipped Dairy Topping.

Tip: This recipe is very adaptable. You can create this fun dish with many different fruits, spreads, jams or toppings you have to fit any season!

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen.