This puffed oven pancake doubles easily. You can make two Dutch babies or a single large one in a 12-inch skillet (increase baking time to 18 to 20 minutes).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a medium bowl combine eggs and milk. Stir in next five ingredients (through cinnamon) until smooth.

  • In a 9- or 10-inch cast-iron skillet melt the 1 1/2 Tbsp. of the butter over medium heat. Pour batter into skillet. Bake 15 minutes or until brown and puffed.

  • While pancake bakes, in a medium saucepan melt remaining butter over medium-high heat. Add apple; cook 5 minutes or until crisp-tender and browning on edges, stirring occasionally. Stir in brown sugar and maple syrup. Cook 2 to 3 minutes more or until apple is tender. Serve Dutch baby topped with apple mixture.

Nutrition Facts

287 calories; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 165 mg cholesterol; 285 mg sodium. 184 mg potassium; 35 g carbohydrates; 1 g fiber; 21 g sugar; 8 g protein; 0 g trans fatty acid; 547 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 49 mcg folate; 1 mcg vitamin b12; 82 mg calcium; 2 mg iron;