After testing some variations to the original recipe – the following may delight your taste buds  *  Suggestions on how to improve this Dutch Baby are always welcome  *  Better to use low-fat or fat-free milk so that the pancake will puff higher  *  Like a souffle it will begin to deflate as soon as it leaves the oven  *  Only the flavor remains the same  *  Preheat oven to 450F and heat a skillet over medium high heat for five minutes  *  Melt 1 Tbsp of butter in skillet  *  Add two peeled and sliced Gala apples and saute 3 to 5 minutes or until tender  *  Remove the apples from the skillet and wipe it clean  *  Whisk together 1/4 cup of low fat milk, 1/4 cup of sour cream,one large egg, 1/4 cup of brown sugar – Whisk in 1/2 cup of sifted all purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp salt and 1/4 tsp ground nutmeg  *  Melt remaining 2 Tbsp of butter in the skillet over medium high heat  *  Immediately pour egg mixture into the hot skillet – and top with cooked apples  * Sprinkle 1 Tbsp of brown sugar over the cooked apples  *  Bake at 450F for about 20 minutes or until the pancake is golden and puffed  *  Can be served hot or cool  *  With some self control – this recipe can make 4 servings