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

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Recipe Summary

prep:
20 mins
bake:
15 mins
total:
35 mins
Servings:
4
Yield:
4 wedges
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; fat 13g; cholesterol 165mg; saturated fat 7g; carbohydrates 35g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 21g; protein 8g; vitamin a 546.6IU; vitamin c 1.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 49.2mcg; vitamin b12 0.5mcg; sodium 285mg; potassium 184mg; calcium 82mg; iron 1.5mg.
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