1. Preheat oven to 425 degrees.
2. Combine eggs, milk, maple syrup, salt, then add both flours. Mix until smooth, you may use a blender, but I prefer mixing with my whisk.
3. Place butter in a skillet or baking dish and place in the preheated oven. As soon as the butter has melted, add the batter to the hot pan, return pan to the oven and bake for about 20 minutes until the pancake is puffed. Lower oven temperature to 300 degrees and bake five minutes longer. Do not open the oven. You can turn on the light and watch it puff up.
4. Take it out of the oven, and the pancake will start to deflate, which is what is supposed to do.
5. Add topping of your choice, but since apples are still in the season why not using this warm and delicious topping.

TOPPING

1. While a Dutch baby is baking, start making apple topping, by peeling and cutting apples into medium size cubes. It does not have to be perfect.
2. Heat a pan with a tablespoon of unsalted butter (or oil could be used). Place apples to get a toasted, golden color on all sides.
3. Keep temperature at medium, more on the lower side.
4. When the apples are halfway cooked, maybe 3-4 minutes, add maple syrup and the rest of the ingredients.
5. Stir a few times and get nicely caramelized syrup, which is fantastic with this Dutch baby.
6. After the Dutch baby is done, add in the middle of the pancake sauteed apples, add nuts (any on hand), and dust with powdered (confectioner) sugar. You may add a sprinkle or two of Apple pie spice and a drizzle of maple syrup, but it is optional.