Pancake meets popover best describes a Dutch Baby, but this one made with U.S.-grown apples is over-the-top delicious. No flipping or flopping required – just bake and top with maple-glazed apples. Yum.

Apple Marzipan Dutch Baby
Ingredients:
- 1 cup (250 mL) flour
- 1 cup (250 mL) 2% milk
- 4 eggs
- 2 tbsp (30 mL) melted butter
- 2 tbsp (30 mL) sugar
- ½ tsp (2 mL) salt
- ½ cup (125 mL) lemon Greek yogurt
- ½ cup (125 mL) 35% whipping cream
- ⅓ cup (75 mL) marzipan
- 2 tbsp (30 mL) butter
- ⅓ cup (75 mL) toasted sliced almonds
- Icing sugar and mint leaves to garnish
Maple Glazed Apples
- 2 tbsp (30 mL) butter
- 2 U.S. Gala apples*, cored and sliced
- ¼ cup (60 mL) maple syrup
- ¼ tsp (1 mL) cinnamon
Directions:
- In a large measuring cup, blend together flour, milk, eggs, melted butter, sugar and salt with an immersion blender until emulsified. Let sit covered for 15 minutes.
- Meanwhile, blend together yogurt, cream and marzipan with a hand mixer until smooth and thickened. Chill until ready to serve.
- Heat 2 tbsp (30 mL) butter in an 11-inch (28 cm) cast iron skillet until melted. Remove from heat and pour in batter. Bake in a preheated 450°F (230°C) oven for 15 minutes.
- To make maple glazed apples; heat butter in a large nonstick skillet over high heat. Add apples, maple syrup and cinnamon and cook stirring frequently for 2 minutes.
- Serve Dutch baby hot out of the oven topped with marzipan cream, maple apples, and toasted almonds. Garnish with icing sugar and mint.
Notes:
* Other varieties, such as Honeycrisp, Fuji, Granny Smith Empire, Jonagold, Red Delicious, Golden Delicious, Braeburn, McIntosh, Cripps Pink and Red Rome will work equally well.