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LIVE with Kelly and Mark


Prep 10 minutes, Cook 15 Minutes, Total 25 Minutes, Serves 4 to 6

4 large eggs, at room temperature
2/3 cup milk of your choice, at room temperature
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
¾ teaspoon ground cinnamon, plus more for serving
½ teaspoon ground cardamom
½ teaspoon fine pink Himalayan salt
2 tablespoons Maple Apple Butter or store-bought apple butter, plus more for serving
2 teaspoons pure vanilla extract
3 tablespoons salted butter
1 medium apple, preferably Honey crisp, cored, halved and thinly sliced
Whipped Cream, for serving
Pure maple syrup, for serving


1. Preheat the oven to 450° with a rack in the center position. Place a cast-iron skillet in the heating oven, so it gets nice and hot.

2. Melt 2 tablespoons of butter in a pan or skillet over medium heat. Add the sliced apple and cook, stirring once or twice, until the butter is browning and the apple is just beginning to caramelize, about 5 minutes. Using tongs or a slotted spoon, transfer the apples to a plate.

3. In a medium bowl, using an electric mixer, beat together the eggs, milk, both flours, cinnamon, cardamom, salt, apple butter, and vanilla until the batter is smooth, about 1 minute. Be sure no large clumps of flour remain.

4. Safely remove hot cast-iron skillet from hot oven. Swirl 1 tablespoon of butter (softened, not melted) around the pan to coat.

5. Pour the batter into the hot buttered skillet. Arrange half of the caramelized apples over the batter, reserving the remainder. Bake until the pancake is puffed up and browned on top, about 15 minutes. Do not open the oven during cooking – doing so might deflate the Dutch baby.

6. Top the Dutch baby with the remaining caramelized apples and the whipped cream, sprinkle with cinnamon, drizzle with syrup. Serve immediately with more apple butter.