Dutch Baby DELIGHT

Kind of like a puffy giant Yorkshire pudding, the Dutch Baby Pancake can be eaten on its own or filled with both sweet and savoury concoctions. We’ve topped ours with a classic fall favourite— caramelized apples. Enjoy!

DUTCH BABY PANCAKE WITH CARAMELIZED APPLES

MAKES 4 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 40 MINUTES

Dutch Baby Pancake

3 eggs

3/4 cup homogenized milk

1/2 cup all-purpose flour

2 tbsp granulated sugar

1/2 tsp vanilla

1/4 tsp salt

3 tbsp unsalted butter or vegetable oil

Caramelized Apples

1/4 cup unsalted butter

1 cup lightly packed brown sugar 4 cored unpeeled Cortland apples,

cut in 16 wedges

1/2 tsp cinnamon

1/4 tsp vanilla

1/4 tsp salt

1/4 cup coarsely chopped walnuts icing sugar and ice cream (optional)

Dutch Baby Pancake Preheat oven to 425°F. Set 10-inch cast-iron or ovenproof skillet over high heat. In bowl, whisk together eggs, milk, flour, sugar, vanilla and salt until smooth batter forms. Set aside.

When skillet is very hot, remove from heat; add butter. When butter is melted, pour batter into skillet. Transfer skillet to oven and bake until pancake is golden brown and puffed, about 20 minutes.

Caramelized Apples Meanwhile, in separate skillet, melt butter with brown sugar over medium heat. Add apples and stir to coat well. Bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until apples are tender and golden, about 15 minutes. Remove skillet from heat and stir in cinnamon, vanilla and salt. (Make-ahead: Can be cooled and stored in airtight container and refrigerated overnight. Reheat before continuing with recipe.) Top Dutch Baby Pancake with Caramelized Apples, then with walnuts. Sprinkle with icing sugar, if using, and serve with ice cream, if desired.

PER SERVING about 720 cal, 10 g pro, 31 g total fat (11 sat. fat), 100 g carb (6 g dietary fibre, 82 g sugar), 175 mg chol, 385 mg sodium, 2.3 mg iron.