This was another Dutch baby that just came out so-so. It was okay. The apples and cinnamon in it were nice. It just wasn't great. It came out a little more bread-y and a little less puffy than I typically prefer for this sort of thing. That said, maybe this is one of the dangers of doing your measurements by volume rather than by weight. The proportions are very important for a recipe like this. So ending up with slightly more or less flour than required because you didn't level the scoop quite right could throw things off.

Unfortunately, this cookbook doesn't include weights, just volumes. So I just rolled with that. I have included estimates of the equivalent weight for the flour in brackets. Hopefully next time I can do it that way and see if it yields a better result.

Dutch Baby with Apples and Browned Butter

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2/3 c. milk
• 2/3 c. (80g) all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/8 tsp. coarse sea salt
• 3 large eggs
• 3 Tbsp. unsalted butter, divided
• 2 apples, peeled and sliced
• maple syrup, to serve

Directions

1. Preheat oven to 220°C (425°F).
2. Combine milk, flour, cinnamon, salt, and eggs in blender and blend until smooth.
3. Melt 1 Tbsp. of the butter and, with the blender running, drizzle the melted butter into the batter. Set aside.
4. Melt 1 Tbsp. of the remaining butter over medium heat and cook until the butter beings to brown.
5. Add the apples and cook, turning/stirring occasionally, until the apples are golden all over (5-10 minutes).
6. Add the remaining 1 Tbsp. of butter and cook until melted.
7. Spread the apples into an even layer and pour the batter over them.
8. Transfer to oven and bake at 220°C (425°F) for 15-20 minutes.
9. Remove from oven, cut into wedges, sprinkle with icing sugar or maple syrup, and serve.