SWEET DUTCH BABY

FOR OPTIMAL PUFFINESS IN THIS BAKED PANCAKE, USE A HEAVY SKILLET AND BE SURE TO KEEP THE OVEN DOOR CLOSED WHILE IT’S BAKING. TOP THE PANCAKE WITH YOUR FAVORITE JAMS, SYRUP, HONEY, OR A SIMPLE DUSTING OF POWDERED SUGAR.

PREP 10 minutes

BAKE 35 minutes at 425°F

• 3 Tbsp. granulated sugar
• ¾ tsp. ground cinnamon
• 1 cup thinly sliced Braeburn apple
• 2 Tbsp. butter, cut up
• 3 eggs, room temperature
• ½ cup milk, room temperature
• ½ cup all-purpose flour
• ½ tsp. vanilla
• ⅛ tsp. salt
• Powdered sugar

1. Preheat oven to 425°F. In a bowl stir together 2 Tbsp. of the granulated sugar and ¼ tsp. of the cinnamon. Add apple slices; toss gently to coat.

2. Place butter in a large oven-going skillet. Place skillet in oven 2 minutes or until butter is melted. Remove from oven; swirl skillet to coat surface. Spread apple slices evenly in skillet. Bake 10 minutes or until apples are slightly softened and butter is bubbling and beginning to brown around the edges.

3. Meanwhile, in a blender combine eggs, milk, flour, vanilla, salt, remaining 1 Tbsp. granulated sugar, and remaining ½ tsp. cinnamon. Cover and blend 1 minute or until well mixed and frothy.

4. Pour batter over apples. Bake 25 to 30 minutes or until puffed and golden brown. Cool slightly in skillet on a wire rack (pancake will deflate). Lightly sprinkle warm pancake with powdered sugar. MAKES 6 SERVINGS.

PER SERVING 160 cal., 7 g fat (3 g sat. fat), 105 mg chol., 128 mg sodium, 20 g carb., 1 g fiber, 5 g pro.