Apple Cinnamon Dutch Baby Pancake
By Shannon O'Donnell
Apples are certainly in season here in Washington, and this is a delicious way to use them on a cold October morning. I love this recipe because all of the ingredients are in my kitchen at any given time--I don't have to make a special grocery trip to pick up the right items. If you don't have sour cream, you can substitute plain or vanilla yogurt.
APPLE CINNAMON DUTCH BABY PANCAKE
* 2 T butter, separated
1) Preheat oven to 400°. Put 1 T butter in pie dish.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.