The Maltenfort children grew up on the North Shore of Chicago. On the weekends, we usually found ourselves out for brunch at Walker Bros. Original Pancake House. We would have to wait in line forever as they did not take reservations. But once seated, here is what we would order... fresh squeezed orange juice, hot chocolate, bacon extra crispy, and an Apple and a German Pancake. When we moved to Scottsdale, Dad still went to Chicago once a month on business, and he would fly back the Dutch Baby. He missed this food so much that he actually looked into opening up a location in Arizona! Luckily, he didn't have to, as someone he went to high school with had the same idea. Jody found this recipe in the back of Sunset Magazine and it is now her kids favorite. To Jody, it tastes just like a childhood Sunday morning.
3 tbsp. butter
1/4 cup packed light brown sugar
1/4 tsp. cinnamon
1 apple peeled and sliced thin (can be any apple on hand)
3 large eggs
1/4 tsp. salt
1/2 cup each flour and milk
1 tbsp. each lemon juice and powdered sugar
Preheat oven to 425˚. Melt butter in a 12 inch cast iron skillet or an oven proof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until starting to soften, about 3 min. Allow the apples to caramelize, but watch as you want to stop the cooking just before they burn.