Saturday, July 4, 2015

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Dutch Apple Pancake

  • 1 cup milk
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 3 Tablespoons sugar
  • 2 Tablespoons butter
  • 2 Johnathan apples - peeled and cut into 1/4 inch slices
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • powdered sugar - for dusting
  • 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 (we use a 10" cast iron), 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). You can use syrup or jelly.

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