A Dutch baby – basically a cross between a pancake and a popover – is such a fun thing to make for breakfast or brunch on Mother’s Day. If breakfast, serve it with some crisp bacon, sautéed Canadian bacon or smoked salmon on the side; if brunch, add a beautiful spring salad to make it a meal.

APPLE DUTCH BABY

Simple and easy to put together, the pancake puffs impressively in the oven like a soufflé. It begins to deflate almost immediately, so serve it quickly!

Makes 4 servings

5 tablespoons unsalted butter

4 cups cored, peeled and sliced medium-tart apples such as Macoun or Gala

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

4 eggs

½ teaspoon salt

½ cup milk, whole or low-fat

1 teaspoon vanilla

½ cup all-purpose flour

Powdered sugar for sifting over top

Preheat the oven to 425 degrees Fahrenheit. In an 11- or 12-inch skillet, preferably cast-iron, with ovenproof handle, melt the butter. Spoon out 2 tablespoons of the butter and transfer it to a large bowl. To the remaining butter in the skillet, add the apples. Cook over medium to medium-high heat, stirring frequently, for 5 minutes. Sprinkle with sugar and cinnamon and continue to cook until sugar dissolves and lightly caramelizes and the apples are tender, about 5 more minutes.

Break eggs into the bowl with reserved butter. Add salt, milk and vanilla, and whisk well to blend. Place flour in a sieve, sift over the egg mixture and whisk gently but thoroughly until combined.

Spread apples out in an even layer in the bottom of the skillet and pour batter over. Bake in preheated oven until pancake is puffed and golden and crisp around the edges, 20 to 25 minutes.

Sprinkle heavily with powdered sugar and serve immediately, cut in wedges. (Remember that the skillet handle is hot!)

LEAFY GREENS WITH STRAWBERRIES, SMOKED ALMONDS AND CHEVRE

A lovely spring salad combo – leafy greens, sweet-tart strawberries, smoked almonds and tangy goat cheese – that pairs perfectly with the Dutch baby. It’s too pretty to toss, so arrange the salad on a large shallow platter or on individual plates and pass the dressing on the side. Substitute one of the bagged mesclun mixes if you prefer.

Make 4 to 5 servings

WHITE WINE VINAIGRETTE:

¼ cup white wine vinegar

1 medium shallot, minced

½ teaspoon Worcestershire sauce

½ cup olive oil

Salt and freshly ground black pepper

SALAD:

4 ounces (4 cups) baby spinach

1 small head frisee or other similar greens (about 5 ounces), torn into bite-size pieces

½ cup coarsely chopped smoked almonds

1½ cups sliced strawberries

1/3 cup goat cheese, broken into 1/2-inch clumps

For the dressing, whisk together vinegar, shallot and Worcestershire in a small bowl or plastic container. Whisk in the oil and season with salt and pepper to taste. (Can be made up to 2 days ahead. Cover and refrigerate.)

Put spinach and frisee in a salad bowl and toss to combine. Scatter nuts, strawberries and cheese over the top. Serve dressing in a small pitcher on the side.

Brooke Dojny’s most recent cookbook is “Chowderland: Hearty Soups & Stews with Sides and Salads to Match.” She lives on the Blue Hill peninsula, and is on Facebook:

facebook.com/brookedojny