Ingredients

• 0.67 cups Mott's® Original Applesauce
• 4 eggs , lightly beaten
• 4 tablespoons melted butter , divided
• 0.67 cups all-purpose flour
• 1 tablespoon granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar , Optional

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
3. 3 Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
4. 4 Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
5. 5 Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
6. 6 Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

Nutrition per serving