Why fry sausage separately when you can cook it right into the pancake? That kind of ease is just one reason we love this sweet-and-savory Dutch baby pancake. The batter's quick, and in the 15 minutes while it bakes, you can whip up the maple-glazed apple topping.




  • Preheat oven to 425°. In a 9-inch cast-iron or oven-going skillet, cook sausage in 1 1/2 tablespoons hot butter over medium heat until browned.

  • Meanwhile, in a medium bowl, beat eggs well. Add flour, milk, granulated sugar, vanilla, salt and cinnamon; whisk vigorously until smooth. Immediately pour batter into hot skillet over the sausage. Transfer to oven; bake for 15 minutes, or until browned and puffed.

  • While pancake bakes, melt remaining 2 tablespoons butter over medium-high heat. Add apple. Cook, stirring occasionally, for about 5 minutes, until apple is crisp-tender and browning on edges. Add brown sugar and maple syrup. Cook 2 to 3 minutes more, or until apple is tender. Serve Dutch baby topped with apples.

Cooking for a Crowd?

This recipe doubles easily. You can make two Dutch babies or a single large one in a 12-inch skillet. (Increase bake time by 3 to 5 minutes.)

Nutrition Facts

349 calories; 17 g total fat; 189 mg cholesterol; 457 mg sodium. 37 g carbohydrates; 11 g protein;