Recipe: German Puffed Pancake

Serves 4.

Note: The recipe is for a 10-inch ovenproof skillet or round cake pan, but can easily be doubled and baked in a 9- by-13-inch pan (metal or Pyrex.) This recipe, often also called Dutch Baby, is adapted from "The Joy of Cooking," although we halved the amount of butter. (Don't worry; there's still plenty.)

• 2 tbsp. butter

• 2 eggs, beaten

• 1/2 c. milk

• 1/4 tsp. vanilla extract

• 1/2 c. flour

• Pinch of salt

• Sautéed apples, see recipe below

Directions

Preheat oven to 425 degrees with rack in the middle position. When the oven is at the proper temperature, put the butter in the baking pan and place in oven to melt the butter and preheat the pan.

In the meantime, whisk together the eggs, milk and vanilla extract in a small bowl.

Once the butter is melted and begins to sizzle, carefully pour the batter into the hot pan. The butter will disperse to the edges. Do not stir.

Bake for 15 minutes, until puffed and golden.

Bring the puffed pancake out for people to see, then slice and serve with sautéed apples and a sprinkling of cinnamon.

Nutrition information per serving (without apples):

Calories210Fat9 gSodium130 mg

Protein6 gCholesterol110 mgDietary fiber0 g

Diabetic exchanges per serving: 1 bread/starch, ½ other carb, ½ medium-fat meat, 1½ fat.

Serves 4.

• 2 large baking apples such as Cortland or Haralson

• 3 tbsp. butter

• Cinnamon for garnish

Directions

Peel and core the apples, then slice each into about 12 slices, thick enough that they'll hold their shape and not melt into applesauce.

Melt butter over medium heat in a shallow saucepan, then add apples and sugar, stirring gently to coat. Continue to cook, stirring occasionally, until apples soften and begin to color a bit. Set aside on lowest heat to keep them warm until the pancake is done.

Nutrition information per serving:

Carbohydrates23 gSaturated fat5 gCalcium9 mg

Protein0 gCholesterol23 mgDietary fiber1 g

Diabetic exchanges per serving: 1 fruit, ½ other carb, 2 fat.