Holiday Joy

Harvest Apple Dutch Baby This fluffy baked pancake is all dressed up for fall. It’s the perfect dish for breakfast or brunch, as it takes just a few minutes to prep and will be the stunning centerpiece to any meal.

INGREDIENTS 3 Eggs ¼ cup + 2 Tbsp melted unsalted Butter, divided ¾ cup Milk (170 g) ¾ cup Bob's Red Mill® Organic Unbleached All-Purpose White Flour OR ¾ cup Bob's Red Mill® Gluten Free 1-to-1 Baking Flour

1 Tbsp Sugar ½ tsp Kosher Salt

¼ tsp ground Cinnamon 2 Tbsp unsalted Butter 1 large Apple, sliced into ¼ -inch slices

2 Tbsp Brown Sugar 3 sprigs fresh Thyme

INSTRUCTIONS • Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. • While the pan heats, add eggs, ¼ cup butter, milk, flour, sugar, salt and cinnamon to a blender. Blend on high for 20–30 seconds until smooth. • Carefully remove hot cast iron pan from oven and place reserved 2 tablespoons of butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes. • While the Dutch baby bakes, slice an apple into ¼ -inch slices. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add apple slices, brown sugar and thyme, gently swirling together for 3–4 minutes until apple slices are soft but still intact. Remove from heat. Make one 10-inch pancake.

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