This is a breakfast item that can be prepared on a holiday weekend for house guests, but is simple enough to make for every day fare. The whole wheat batter contains no sugar and is loaded with sliced apples. For topping, try a smear of apple butter, a drizzle of fruit syrup or sprinkle of cinnamon sugar. Of course, it's traditional to serve a Dutch baby with a squeeze of lemon and powdered sugar, but it's great with butter and maple syrup, too.
Melt the butter in a 10-inch cast iron skillet over medium heat. Add the apples and saute until they begin to soften, about 4 minutes. Sprinkle the cinnamon over them and stir to combine. Distribute the apples evenly in the skillet.
Preheat the oven to 500 degrees F. Whisk the eggs, flour, milk, vanilla and salt to make a smooth batter.
Pour the batter over the apples in the skillet. Bake the pancake until puffed up and set in the center, 10-12 minutes. Divide into triangles and serve with your desired toppings.
Copyright 2021 Lynne Curry