Earl Grey Infused Dutch Baby Pancake

Ingredients 0/12

Step 1

Lightly heat your oven to 400°F (200°C). While it warms up, gently heat the milk in a small saucepan until it’s just about to simmer. Place two Earl Grey tea bags in a bowl and pour the hot milk over them, letting it steep for about five minutes. Once steeped, carefully squeeze out as much liquid as you can from the tea bags, then set the milk aside to cool completely.

Step 2

While the milk is cooling, take the leaves out of the remaining tea bag and grind them into a fine powder using a spice grinder or mortar and pestle. Mix half of this powder with some powdered sugar and set it aside for dusting later.

Step 3

In a large bowl, whisk together the eggs, flour, cooled tea-infused milk, vanilla, and a pinch of salt until you have a smooth batter. To make sure there are no lumps, pour the batter through a fine mesh sieve.

Step 4

Melt butter in a 10-inch cast iron skillet over medium-high heat. Toss in the apple slices, brown sugar, the rest of the ground tea, nutmeg, and cinnamon. Cook, stirring occasionally, until the apples soften, about 4 to 5 minutes. Pour the batter over the apples, then pop the skillet into the oven.

Step 5

Bake for 13 to 15 minutes, until the pancake has puffed up nicely and turned golden brown. When it’s done, give the pan a gentle shake to loosen the edges, then slide the pancake onto a serving plate. Finish by dusting it with the Earl Grey sugar mixture you set aside earlier. Enjoy!