This is great quick and easy family dessert or try it for brunch (minus the ice cream - or not ;). I recommend making the caramel sauce ahead and keeping it in the fridge until you're ready to make dessert. It will thicken as it cools.
Dutch Baby Batter:
1/4tspkosher salt(or pinch of table salt)
1largeapple peeled, halved, cored, then cut into thin
Powdered sugar, for dusting
Vanilla Ice Cream (optional)
Walnuts or pecans, for garnish (optional)
For the caramel sauce: In a large saucepan over medium heat, stir together the sugar and water with a wooden spoon. Meanwhile, gently warm the cream in a small saucepan. Place a medium bowl out to pour the caramel in to when cooked.
(* The sugar will start off like wet sand. As you stir, it will actually become drier - like dry sand. Stir some more and it will become sugar nuggets. This is the last stage before it begins to melt. Keep stirring until the nuggets are mostly dissolved, then stop stirring. The liquid will already be amber at this point, so you probably won't need to cook much after it completely liquefies.)
Heat the sugar, stirring almost constantly until the sugar melts. Once the sugar becomes liquid, quit stirring (but you can swirl the liquid in the pan). Continue cooking briefly until liquid is a medium amber colour. Remove from heat and carefully (it will spatter!), add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream. Immediately pour the mixture into the bowl you set out earlier and set aside until completely cooled. Cover and refrigerate.
Preheat oven to 425°F.
Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, 1 Tbsp. of the sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender, while you prepare the apples.
Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes. Add the sliced apples to the skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.
Briefly re-blend the batter, then pour evenly over apples. Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.
Dust pancake generously with powdered sugar and top with 3 or 4 scoops of vanilla ice cream. Top ice cream with some caramel sauce and garnish with nuts, if desired. Serve immediately.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!