If a crepe and a pancake had a baby, it’d be the Dutch baby, boasting crisp, chewy edges surrounding a custardy middle. Here we dress it up for the holidays by baking a homemade apple sauce into the batter and using OTTOGI Hot Cake mix. And that, my friends, is how you do brunch in a time crunch!

Ingredients

• Five-Spice Butter:
  • ¼ cup salted butter
  • 1 teaspoon superfine sugar
  • ½ teaspoon Chinese five-spice powder
• Apple Sauce:
  • 1 apple, sliced or chopped.
  • 1 cup white sugar
  • 1 cup orange juice
  • 1 cinnamon stick
• Batter:
  • 750ml cup whole milk
  • 1 pack of OTTOGI Hot Cate Mix
  • 2 eggs
  • ¼ teaspoon almond extract
  • 3 tablespoons unsalted butter
  • 1 tablespoon maple syrup, or to taste

Directions

Step 1.
Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.

Step 2.
Combine apple, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced, about 20 minutes.

Step 3.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.

Step 4.
Remove apple sauce from heat, discard cinnamon stick, and let cool.

Step 5.
For the batter, combine milk, OTTOGI Hot Cake Mix, eggs and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.

Step 6.
Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup apple sauce over the bottom and pour batter on top; do not stir.

Step 7.
Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.

Step 8.
Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and garnished with apple sauce and drizzle maple syrup, sprinkle superfine sugar on top.

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