Jersey Apple and Cinnamon Dutch Baby Pancake

Preheat your oven to 425°F (220°C). Place the oven-safe skillet in the oven while it preheats.

While the oven preheats, prepare the pancake batter. In a blender or large mixing bowl, whisk together the milk, eggs, flour, granulated sugar, vanilla extract, salt, and grated Jersey Royal potatoes (if using) until smooth. If using a bowl, ensure no lumps remain.

Prepare the caramelized apples. In a separate skillet (not the one in the oven), melt 1 tablespoon of Jersey butter over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and caramelized, about 8-10 minutes. Stir in the lemon juice (if using) in the last minute of cooking.

Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon of Jersey butter to the skillet and let it melt, coating the bottom and sides.

Pour the pancake batter into the hot skillet, then spoon the caramelized apple mixture evenly over the batter.

Bake in the preheated oven for 20-25 minutes, or until the pancake is puffed up, golden brown, and the edges are crispy.

Remove from the oven and let cool for a few minutes before dusting with powdered sugar (if using).

Serve immediately. The pancake will deflate slightly as it cools, which is perfectly normal.