Dutch Apple Pancake
Author: Sweet Dash of Sass
Recipe type: 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.
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2013/11/dutch-apple-pancake/
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