Preheat oven to 425F
Combine the cider, flour, eggs, sugar and spices in a blender and mix until smooth. You can also mix this by hand with a wire whisk, but make sure the batter is very smooth.
Next, add butter to a 10” skillet and place into the preheated oven. Once butter is melted, add the batter.
Return to the oven and bake for 12-15 minutes, or until the pancake is golden, yet the inside is still soft.
In a large sauce pan over MEDIUM-HIGH heat add the butter and spices. Cook until fragrant- about 1 minute.
Add the apple, cider, sugar and reduce to a simmer.
Cook until the liquid is reduced to a syrup-like consistency - about 15 minutes.
Cut the Dutch baby into 4 slices, top with the Angry apples and drizzle with the apple syrup. Dust with powdered sugar (optional) and serve immediately.
A pre-heated 10” pan gives the best “lift” to the pancake, but you can use a 12” too.
You can substitute ground cinnamon and/or nutmeg for the garam masala. A 1:1 mix of each would be best.
