Angry Apple Dutch Baby

Yield: 4 Servings
Portion Size: 1 Slice
Prep Time: 30 Minutes

Dutch Baby

  • ½ cup Angry Orchard Crisp Cider
  • ½ cup A/P flour
  • 3 eggs
  • 1 Tablespoon brown sugar
  • ¼ teaspoon garam masala
  • 4 Tablespoons unsalted butter

Angry Apples

  • 1 Tablespoon unsalted butter
  • ½ teaspoon garam masala
  • 1 large apple (honeycrisp, fuji or green)
  • 1 cup Angry Orchard Crisp Cider
  • 2 Tablespoons brown sugar
  • Powdered sugar, for garnish (optional)

Dutch Baby Directions:

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.

Angry Apples Directions:

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.

To serve:

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.

Print Recipe

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