I made my first Dutch Pancake back in 8th grade Home Ec class. I had some apples on hand and thought this would be a perfect mash-up. Usually Sunday’s are my husband’s day off work. I typically will make a breakfast this day instead of the usual cereal, oatmeal, or toast that we have during the week. We absolutely loved this apple pancake – FYI — it’s definitely a sweet breakfast!
- Pancake Batter
- 4 eggs
- ½ cup flour
- ½ teaspoon baking powder
- 1 tablespoon sugar
- pinch of salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter, melted
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Apple Filling:
- ¼ cup butter
- ½ cup sugar, divided
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large apples, cored, peeled, and thinly sliced
- In large bowl, beat eggs.
- Blend in flour, baking powder, sugar, and salt.
- Gradually mix in milk, stirring constantly.
- Add vanilla, melted butter, and ½ teaspoon of nutmeg and ½ teaspoon cinnamon.
- Let batter stand in covered bowl in refrigerator for 30 minutes, or overnight.
- Pre-heat oven to 425 degrees.
- In a small bowl, combine sliced apples, ¼ cup sugar, ¾ teaspoon cinnamon, and ½ teaspoon nutmeg.
- In a cast iron skillet (or 10 inch skillet), melt ¼ cup of butter over medium high heat.
- Brush butter up sides of pan.
- Line apple slices on bottom of cast iron or skillet. Sprinkle remaining sugar on top of apples. Let mixture come to a bubble and cook for 1-2 minutes.
- If using a cast iron, gently pour in batter over apple mixture and put directly into pre-heated oven.
- If using a skillet not oven proof, then pour apple mixture into a greased 10-inch pie plate.
- Pour batter over apples and put directly into pre-heated oven.
- Bake for 15 minutes at 425 degrees.
- After 15 minutes, turn down heat to 350 degrees and bake for 11-14 minutes.
- When pancake comes out of oven, it will be “puffed” up. Let cool in pan for 4-5 minutes.
- The pancake will sink back down, see photos below.
- Slide pancake onto serving platter and cut into wedges.
Tip #1: Recommend using McIntosh, Gala, or Granny Smith apples. Even better if you use one tart and one sweet! The only apple I do not recommend is Red Delicious, as they will not hold up in the baking process.
Tip #2: Highly recommend using Fresh Nutmeg vs. Ground. Fresh nutmeg has a much stronger flavor and has a much longer shelf life than ground.
How to Use? Simply grate the Nutmeg Seed over a microplane and grate as much as you need for a recipe.
Note: Since fresh nutmeg has a strong flavor, you might want to use a dash less than noted based on personal preference. I used full amount of fresh in this recipe.