“What exactly does cider have to do with children from the Netherlands,” you may well be asking yourself. Well, very little as it turns out, but you can make a pretty outstanding breakfast (or anytime really) dish that harnesses the awesome power of apples and Treehorn Cider.
The “Dutch” in this recipe’s name is actually a bastardization of sorts. It's really a cousin of the German dish “pfannkuchen” (literally — pancakes) so by “Dutch” in this case we mean the group of German-American immigrants known as the Pennsylvania Dutch, who aren’t Dutch at all but actually Deutsch, as it were. Misleading name, no babies and no Netherlands, but definitely delicious! Dutch Baby is baked in a cast iron or metal pan and falls soon after being removed from the oven, and traditionally served with butter, powdered sugar, fruit toppings or syrup.
Treehorn’s flagship variety works especially well in this recipe because it's not overly sweet, and imparts great apple character without making the cider syrup cloyingly sweet.
Ingredients (Serves 4-6)
Treehorn Cider Syrup
4 cups Treehorn Dry Cider
2 tablespoon unsalted Irish butter (we like Kerrygold)
1 tablespoon coconut palm sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Apple 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 Irish butter, divided
1 large tart apple, peeled, sliced ¼” thick. Granny Smith would work well since it holds up well in cooking, and Pink Lady would be another good option.
1 tablespoon coconut palm sugar
Make It!
The Syrup
In a large saucepan or dutch oven, bring cider, butter, sugar, vanilla, and cinnamon to a boil over medium-high heat. Reduce heat and boil gently, whisking occasionally, until you reach a thick, syrupy consistency, about 40 minutes.
The Baby
Preheat oven to 425F. Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
Melt 2 tablespoons Irish butter in a 10” skillet (preferably cast iron) over medium heat. Add apple and sprinkle with sugar and remaining ½ teaspoon cinnamon. Sauté, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Wipe skillet clean and heat in oven until very hot, 8–10 minutes, don't forget the oven mitt. The pan is empty but is still dang hot. Add remaining 2 tablespoon butter to skillet, tilting to fully coat the bottom and sides. Add apple to center of skillet; slowly pour batter over. Bake until the pancake is puffed and golden brown around the edges and center is set, but still soft and custard-like inside, 12–15 minutes.
Serve drizzled with Treehorn cider syrup!