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).




  • 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.

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Nutrition Facts

287 calories, 13 g fat (7 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 165 mg cholesterol, 285 mg sodium, 35 g carbohydrates, 1 g fiber, 21 g sugar, 8 g protein.