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Earl Grey Dutch Baby
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Earl Grey Dutch Baby: A modern twist on the classic apple pancake.
Ingredients:
  • 3 Earl Grey tea bags, divided
  • 0.5 cup milk
  • 2 tablespoons confectioners' sugar
  • 0.5 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 apple - peeled, cored, and thinly sliced
  • 4 tablespoons packed brown sugar
  • 1 pinch cinnamon
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Simmer milk in a saucepan until hot. Pour over 2 tea bags in a bowl and steep for 5 minutes.
  • Gently extract tea bags to maximize flavor; discard used bags. Allow milk to cool thoroughly.
  • After letting the tea steep in the milk, take out the tea leaves from the tea bag and grind them into a powder using a spice grinder or mortar and pestle. Mix half of the ground tea with confectioners' sugar in a small bowl and set aside the rest of the ground tea for later use.
  • Combine eggs, flour, fragrant tea-infused milk, vanilla extract, and salt in a large bowl, whisk thoroughly until smooth. Strain batter through a mesh sieve to ensure a silky texture.
  • In a sizzling 10-inch cast iron skillet, melt butter over medium-high heat. Add apple slices, brown sugar, ground tea, nutmeg, and cinnamon. Stir and cook until apples are tender, about 4-5 minutes. Pour batter over the mixture and bake in the preheated oven.
  • Bake until pancake is lightly puffed and beautifully golden brown, about 13 to 15 minutes.
  • Gently shake the skillet to release the pancake, then place it on a serving plate. Sprinkle with the aromatic Earl Grey-sugar mixture.

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