Dutch Baby Apple Pancake

Ingredients

• 1/2 cup half-and-half
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 6 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 tablespoons packed light brown sugar
• 2 tablespoons lemon juice
• 2 Granny Smith apples, peeled, cored and sliced
• 1/4 cup chopped walnuts, optional
• Confectioners' sugar, optional

Preparation

• 1. Preheat oven to 375°F. In a blender, process half-and-half, eggs, vanilla and 2 Tbsp. butter until smooth. Blend in flour, salt and 1/4 tsp. cinnamon.
• 2. In a 10-inch nonstick skillet, mix remaining butter and cinnamon with brown sugar and lemon juice. Bring to a boil over medium-high heat, stirring. Stir in apples, reduce heat to low and simmer, stirring often, until apples are tender and liquid has thickened, about 7 minutes.
• 3. Pour batter from blender over apple mixture; sprinkle with nuts, if desired. Bake until set and top is golden, 25 to 30 minutes. Sprinkle with confectioners' sugar, if desired.