Earl Grey Dutch Baby

This old-fashioned puffy apple Dutch baby oven pancake is laced with the flavor of Earl Grey tea for a modern twist.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 133 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ cup milk
• 3 eggs
• 1 pinch salt
• ½ cup all-purpose flour
• 1 pinch ground nutmeg
• 2 tablespoons confectioners' sugar
• 2 tablespoons unsalted butter
• 4 tablespoons packed brown sugar
• 1 pinch cinnamon
• 3 Earl Grey tea bags, divided
• 1 apple - peeled, cored, and thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.

Step 3

Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.

Step 4

While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.

Step 5

Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.

Step 6

Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.

Step 7

Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.

Step 8

Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.