Ingredients

• 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

Instructions

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. Dutch baby: Preheat oven to 425°F. Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth. 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. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate. 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. Serve drizzled with apple cider syrup.
4. Preheat oven to 425°F. Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
5. 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.
6. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
7. 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.
8. Serve drizzled with apple cider syrup.