And for something sweet, we’ll have this apple Dutch Baby for a late Sunday lunch. The original recipe came from Southern Living.
Ingredients:
1 large apple or two small apples, peeled and sliced 1 tablespoon granulated sugar 3 tablespoons unsalted butter, divided 2 eggs 1/2 cup fat-free or low-fat milk 1/2 cup all-purpose flour, sifted 1/2 teaspoon round cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup sour cream 1/2 cup firmly packed light brown sugar 1 to 4 tablespoons apple cider or orange juice Garnish: powdered sugar
Preparation:
Preheat oven to 450 degrees.
Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and granulated sugar in a small bowl. Melt 1 tablespoon butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt and nutmeg. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Bake for about 20 minutes or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 tablespoon at a time, until desired consistency is reached. Serve with hot pancake.