Sweet Corn Dutch Baby

The Sweet Corn Dutch Baby is a delicious twist on the traditional pancake with a sweet and savory flavor.

It is easy to make with minimal ingredients and makes an impressive presentation for brunch gatherings.

The Sweet Corn Dutch Baby is high in calories and carbohydrates and should be enjoyed in moderation.

Corn is an excellent source of fiber and antioxidants.
It can support digestive health, lower cholesterol, and aid in weight loss.

	1/2 cup all-purpose flour
	3/4 cup fresh corn kernels ( about 2 ears )
	3/4 cup nonfat milk
	2 tablespoons granulated sugar
	1/4 teaspoon salt
	3 large eggs
	1 tablespoon butter
	1 tablespoon powdered sugar
	1/4 teaspoon ground cinnamon
	1 cup applesauce
	1/4 cup light sour cream

1.	Preheat oven to 425 degrees F (218 degrees C).
2.	In a blender, combine flour, corn kernels, milk, granulated sugar, salt, and eggs until smooth.
3.	In a 12-inch oven-safe skillet, melt butter over medium heat.
4.	Add the batter to the skillet and place it in the preheated oven.
5.	Bake for 20 to 25 minutes until the pancake is browned and puffy.
6.	Sprinkle with powdered sugar and cinnamon.
7.	Serve with warm applesauce mixed with sour cream on top.