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Dutch Apple Pancake
(6 servings) Printable Version
- 1 cup milk
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3 large eggs
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3/4 cup all purpose flour
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3 tablespoons sugar
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2 tablespoons butter
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2 medium green apples peeled and cut into 1/4 inch slices
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1/4 teaspoon cinnamon
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Powdered sugar for dusting
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Lemon wedges (optional)
Pre-heat oven to 375 F. In a medium bowl, mix together the milk, eggs, flour and 2 tbs. sugar.
In a heavy ovenproof skillet, melt butter Add apples, cinnamon and the remaining 1 tbs. sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.
Dust with powdered sugar and serve with lemon wedges (if desired).
Have a great breakfast!!!
Mr Breakfast would like to thank muffin for this recipe.
Recipe number 214. Submitted 5/5/2002.
| Latest Breakfast Lover Comments for Dutch Apple Pancake |
Overall Average Rating = 4 (out of 5)
 By Majesty (Team Breakfast Member)
I'm surprised (being Dutch, and eating regularly Dutch pancakes) that there isn't any buckwheat in it, which is a very normal adding to Dutch pancakes (or: pannenkoeken in Dutch).
My mother has a great variation on Dutch pancakes: she uses partly orange juice instead of milk. Also she grates the apple through the batter.
Also popular is (leaving the fruit all aside): melt bacon in a pan - when it's getting good put batter over it and finish frying it. Great with syrup, if you like syrup.
Also popular is the cheese variation. Fry the pancake (without the extras) in a pan, then turn it around when it's brownish, and then make the gas smaller, and add Gouda cheese on top (the older the better, so Belegen, Extra Belegen will do best). You can just put the cheese in one line over the middle, cause you will roll the pancake.
Also I'm not a big believer in powdered sugar. I use table sugar, which I think is much better. Powdered sugar can get a big wet from the pancake, and the table sugar has a great structure together with the pancake.
Really people, one should eat Dutch pancakes much more often!
Comment submitted: 12/30/2008 (#7221)
By Kristi7717
My recipe is:
Mix together and whisk:2 organic eggs (try to use a medium size if using large and the yolks are very large remove 1 TBSP after you whisk them)
1/2 cup milk with enough half and half or cream added to make it equal 2/3 cup total (you may use all half and half)
1 tsp vanilla extract OR some pure vanilla bean
Mix in a small bowl:
1/2 cup flour (sift it don't pack the 1/2 cup)
1/2 tsp salt
2 Tbsp. sugar
Add the dry to the liquid and whisk til you have a smooth batter.
Meanwhile you should have preheated the oven to 425 and cooked 6 sliced Granny Smith or Golden Delicious apples in 2 Tbsp butter and 1/2 tsp cinnamon and 1/4 to 1/3 cup golden brown sugar. Cook the apples in a non stick pan til they are tender enough that they will be edible after bakign for 15 more minutes.
Leave the apples in the pan, pour the batter over the top and put in the hot oven. It will puff up but deflate when you remove it from the oven. Bake about 15 min. Remember you are going to flip it onto a plate when it's done so don't worry what the top looks like.
Take a plate upside down and put it on top of the ..skillet...and use potholders, it's hot..puta plate over the pan. Then flip the pan upside down onto the plate. The pancake may stick a little, just leave it upside down about 2 min then removed it. If any apples stick just remove them and put them back in place. The apples on the bottom of the pan will now be on top and it looks delicious sprinkled with powdered sugar. Great for breakfast or dessert with vanilla frozen yogurt. You can do it with fresh pears too.
Comment submitted: 10/18/2008 (#6627)
By Kristi7717
| Recipe Rating (out of 5): |  |
If your batter tastes eggy it is because you either used too many eggs/too much flour) I have a recipe similar to this one that I have made numerous times & if I don't follow it exactly it has those problems.
Comment submitted: 10/18/2008 (#6626)
View all 8 comments for this recipe.
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