Apple Dutch Baby

Instructions

1. Prepare the batter
   In a blender, combine the eggs, flour, milk, vanilla, cinnamon, salt, and 1 tablespoon of granulated sugar. Blend until smooth and no lumps remain, about 30 seconds. Let the batter rest at room temperature for 15 minutes while you prepare the apples.
2. Caramelize the apples
   Preheat oven to 425°F (220°C). In a 10-inch cast-iron skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, brown sugar, remaining 1 tablespoon of granulated sugar, and lemon juice. Cook, stirring occasionally, until the apples are soft and caramelized, about 8-10 minutes.
3. Prepare the skillet
   Transfer the caramelized apples to a plate. Wipe the skillet clean, then add the remaining 2 tablespoons of butter to the skillet and place it in the preheated oven until the butter is melted and bubbling, about 2-3 minutes.
4. Bake the Dutch baby
   Carefully remove the hot skillet from the oven. Quickly arrange the caramelized apples in an even layer on the bottom of the skillet, then pour the batter over the apples. Immediately return the skillet to the oven and bake until the pancake is puffed and golden brown, about 15-18 minutes.
5. Serve immediately
   Remove the Dutch baby from the oven - it will begin to deflate almost immediately. Dust with powdered sugar, sprinkle with additional cinnamon if desired, and serve hot, cut into wedges. Offer maple syrup on the side if desired.