Apple Dutch Baby

• 4 cups apple cider
• 2 tablespoons unsalted butter
• 1 tablespoon light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 3/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon, divided
• 4 tablespoons unsalted butter, divided
• 1 large Pink Lady apple, peeled, sliced 1/4" thick
• 1 tablespoon light brown sugar

1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30-45 minutes.
2. Do ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
3. Preheat oven to 425u0b0F. Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
4. Melt 2 tablespoons butter in a 10" skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining 1/2 teaspoon cinnamon.
5. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
6. Wipe out skillet and heat in oven until very hot, 8-10 minutes. Carefully add remaining 2 tablespoons butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12-15 minutes.
7. Serve drizzled with apple cider syrup.

apple cider, unsalted butter, light brown sugar, vanilla, ground cinnamon, eggs, milk, flour, vanilla, kosher salt, ground cinnamon, unsalted butter, apple, light brown sugar

Taken from www.epicurious.com/recipes/food/views/apple-dutch-baby-51252470 (may not work)