Apple Dutch Baby Pancake

Transfer empty pan to oven to heat. Meanwhile, crack eggs into a large bowl. Pour in ½ cup milk (we sent more). Whisk vigorously to combine. Add flour and beat until smooth (there should be no lumps), about 2 minutes. Add remaining cinnamon butter to pan and let melt in oven. Once melted, 1-2 minutes later, remove pan from oven and swirl to coat surface in butter.

Add half the apple slices to pan in a single layer. Pour batter over apple slices. Return pan to oven and bake until batter is puffy and golden brown, about 20 minutes. TIP: Resist the temptation to peek. If you don’t keep the oven door closed, you may lose the heat needed to make the pancake rise.

Heat a drizzle of oil in another medium pan over medium-high heat. Add sausages and cook, turning occasionally, until browned and cooked through, 5-7 minutes.

Peel orange, removing as much white pith as possible. Cut into wedges. TIP: If you’re feeling fancy, try supreming the orange: use a small knife to cut away the peel and pith, then cut out wedges from the flesh, inserting the knife along the sides of the membranes and working over a bowl to catch the wedges and any juice.