Bake up this delicious breakfast treat for a guaranteed sweet start to the Jewish New Year! Inspired by the apple slices dipped in honey around the Rosh Hashanah table, this Dutch baby is sure to be a crowd pleaser.
Related: A Sephardic-Style Spiced Challah
Preheat the oven to 450°F and remove the upper rack so it doesn’t interfere when the Dutch baby puffs up. Once preheated, place a 12-inch cast iron skillet (or oven safe pan) on the middle rack and let it heat up while you prepare the other ingredients.
Add eggs, milk, flour, salt, nutmeg, lemon zest and 1 tablespoon of brown sugar to a blender. Pulse for 10 seconds, scrape down the sides of your blender and pulse again until the batter looks foamy and there are no lumps. Set batter aside and let rest for at least 15 minutes.
While the batter rests, add 1 tablespoon of butter to a pan over medium-low heat. Once melted, add the remaining 1 tablespoon of brown sugar, sliced apples and cinnamon and toss to coat. Let the apples cook for 5 minutes until slightly softened. Set aside.
Once the batter has rested for 15 minutes, give it one last quick pulse to make sure it’s well combined before pouring it into the skillet.
Working quickly, remove the hot skillet from the oven and add the remaining 2 tablespoons of butter. Carefully swirl the skillet to coat the bottom and sides with butter.
Scatter the apple mixture on the bottom of the skillet
Pour the batter on top of the apples. Return the skillet to the oven and bake for 16 minutes or until golden around the edges and puffed in the middle.
While the Dutch baby bakes, prepare the honey butter. Using a small spatula, mix the softened butter, honey and salt together in a medium sized bowl until well combined. If you are having trouble getting a smooth butter, pop the bowl into the microwave for a few seconds and mix again.
Slice the Dutch baby and serve with a generous dollop of honey butter.