Ingredients

Method

1. 1

   Preheat your oven to 450°F (232°C).

2. 2

   Prepare the crumble topping. In a small bowl, combine 3 tablespoons of softened butter, 1/3 cup of flour, 4 tablespoons of granulated sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix with your hands until a crumble mixture forms. Place the bowl in the fridge to chill.

3. 3

   Prepare the cinnamon swirl. In a separate microwave-safe bowl, melt 3 tablespoons of butter. Stir in 3 tablespoons of brown sugar and 1 teaspoon of cinnamon until well combined. Set aside.

4. 4

   Make the batter. In a mixing bowl, whisk together the eggs, milk, sugar, and vanilla. Add the flour and salt, and whisk until no lumps remain. Drizzle in 2 tablespoons of melted butter and mix until the batter is smooth and thin.

5. 5

   Heat a 9-inch cast iron skillet over medium heat on the stovetop. Add 1 tablespoon of butter and let it melt completely.

6. 6

   Pour all of the batter into the hot skillet. Drizzle the cinnamon swirl mixture over the batter in a spiral pattern.

7. 7

   Sprinkle the chilled crumble topping evenly over the batter.

8. 8

   Carefully place the skillet in the preheated oven and bake for 18-20 minutes, or until golden brown and puffy.

9. 9

   While the pancake bakes, prepare the icing. In a small bowl, mix together the powdered sugar and vanilla. Gradually add the milk while whisking until a smooth, thick, but drizzlable icing is formed.

10. 10

    Once baked, carefully remove the Dutch baby from the oven. Let it cool for 5 minutes.

11. 11

    Drizzle the icing over the warm pancake.

12. 12

    Transfer the pancake to a cutting board, slice, and serve immediately.