BACON-APPLE DUTCH BABY PANCAKE FOR 2

A Dutch baby pancake, sometimes called a German pancake is usually served for breakfast. It's similar to popovers but made in a skillet. It was introduced in the early 1900s in a family run cafe in Seattle, Washington. The word "Dutch" refers to the group of German-American immigrants known as the Pennsylvania Dutch but was actually misspelled and should be pronounced deutsche "d OY-chi ai". When baking the pancake, don't open the door to peek or the pancake may deflate.  

2  thin strips applewood smoked bacon, cooked and crumbled

Batter

¾ cup all-purpose flour

¼ t sea salt

¼ t ground cardamom

¼ t ground cinnamon

2 large eggs, room temperature
2 T melted unsalted butter, cooled slightly

¾ cup lukewarm milk

1 small Granny Smith apple
1 T freshly squeezed lemon juice
2 T unsalted butter
2 T pure maple syrup or honey

Confectioners’ sugar for dusting

Preheat oven to 375 degrees F.

In a medium bowl, whisk together the flour, salt, cardamom, and cinnamon. 

In another small bowl, whisk together the eggs, butter, and warm milk. 

Pour the wet ingredients into the dry ingredients and whisk until mostly smooth and set aside. 

Place an 8-inch cast iron skillet in preheated oven for 5 minutes.

While skillet is in the oven, peel, core, and thinly sliced the apple and place in a small bowl.
Add the lemon juice and gently mix to coat the apple with the juice.

Take skillet out of the oven and add the butter to the hot skillet to melt.
Arrange the apples in a single layer in the bottom of the hot skillet.
Drizzle apple slices with the maple syrup or honey.
Sprinkle in half of the bacon bits and pour the batter over the apple-bacon mixture.
Sprinkle on the rest of the bacon bit and bake in oven for 25 minutes.

Sprinkle with confectioners' sugar and serve immediately.
Maple syrup is also delicious drizzled over the pancake.

Serves 2