Dutch Baby Pancake (with apples)

No, I am not making a pancake out of blonde haired blue eyed European children.  I know my cannibal audience is just devastated and I hate to disappoint, but I don't eat people. Shocking, I know.  Anyway this is just a yummy breakfast recipe I stumbled across midst the organized chaos that is my mother's recipe binders. With fall slipping through my fingers and apple season coming to a close I'm realizing I never really celebrated it. So think of this pancake with it's cinnamon and apple crispy deliciousness as my feeble tribute and as the weak season finale to a beautiful fall.
Now, pancake is used lightly when referring to this breakfast delight.  It's more of a mass of eggy dough covering apples and cinnamon that fills an entire pan and sometimes curls up to make a strange bowl formation in the oven because, like a real baby, it is very unpredictable.  The Germans invented it (I know the name is misleading in many ways just leave it alone) so what more would you expect from my ancient relatives.  And because I like to torture myself with hard tasks, I choose the unpredictable thing to make for the most important meal of the day.  Yay.  I've just done an abominable job of talking this food up so let me just tell you, this is one of the best apple breakfast foods I've every had.  It's an amazing treat you can make with any apple and ingredients already in your pantry.  Enjoy!

Dutch Baby Pancake (with apples):

Ingredients
2 tablespoons melted butter for batter

3 eggs lightly beaten
3/4 cup milk
1 tbsp granulated sugar
1/2 teaspoon vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour
3 tbsp melted butter
2 small apples, peeled and thinly sliced
3 tbsp brown sugar
powdered sugar, sifted, for liberally sprinkling on top of the final product

Instructions:


Preheat oven to 450 degrees

Combine 2 tablespoons of melted butter with the eggs, milk, granulated sugar, vanilla, cinnamon, salt, and flour in a food processor.  Heat the 3 tablespoons of butter with the apple slices in a 10-inch oven-proof skillet until the apples are sizzling and slightly cooked.  Pour the batter over the apples.  Sprinkle the top evenly with the brown sugar.  Bake for 20 to 25 minutes, until brown and puffed (it may contort into a strange shape, don't be alarmed, just let it do it's thing).  Dust top with powdered sugar (don't hold back), cut into wedges and serve while hot.