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Dutch Apple Pancake

Three years ago, my husband and I went on a weekend trip to Seattle with my friend A and her husband C. On our way home to Vancouver, we stopped at the Original Pancake House for brunch. We were all famished since it was lunch time and we had not eaten anything yet.

My friend A has a knack for finding great restaurants. Her choice to go to the Original Pancake House was no exception. Despite the almost 2 hour wait, we were super happy with the delicious food they served.

I ordered the Apple Pancake, which was one of their signature items: a fluffy pancake topped with caramelized apples. The serving size of the apple pancake was enough to feed 2 hungry adults (I ate half of it and took the rest to go).

This recipe below is inspired by the memorable Apple Pancake we had at Original Pancake House. I made this dutch apple pancake as a dessert that we had at my sister-in-law's. It received great reviews, especially from our nephew. It was not too sweet and a great way to end a fabulous meal (cooked by my sister-in-law).

Special Equipment: Cast Iron skillet or baking pan

3 large eggs
3/4 cup all purpose flour
3/4 cup tepid milk (heated 20 to 30 seconds in the microwave)
1 tbsp sugar
2 tsp vanilla extract
Small pinch of salt

Apple Topping
1 large Gala apple, peeled and sliced to 1/8 inch thick slices
1 tsp cinnamon
1 tbsp brown sugar

3 tbsp butter

2 tbsp white sugar

1. Place sliced apples, cinnamon and brown sugar in a lidded container. Shake until the apple slices are coated.

2. In a small pot, add the apple mixture. Cover and cook over medium heat until the apples are tender but still firm, about 10 to 15 minutes. Stir occasionally.

3. Place cast iron pan in the cold oven and preheat to 400 degrees F.

4. In a blender, combine eggs, flour, milk, sugar, vanilla extract and small pinch of salt. Blend on medium high speed until the batter is fully incorporated. Mixing by hand: Beat eggs and milk until it is smooth. Add flour, sugar, vanilla, salt and mix until there are no visible lumps.

5. Remove cast iron pan from the oven. Place butter in the cast iron pan and melt, swirling until the butter coats the pan completely.

6. Pour batter into the hot pan. Arrange the apple slices on top the pancake batter, sprinkle the 2 tablespoons white sugar over the apple slices and place in the oven.

7. Cook the pancake for 20 to 25 minutes or until the pancake is puffed in the center and golden brown on the edges.

8. Remove Dutch pancake from the oven. Slice and serve. Dust with powdered sugar or serve with whipped cream.

  • If you do not have a cast iron pan, you can place a baking pan (glass) with the butter into the oven for 3 to 5 minutes until the butter is melted.
  • The apple topping and batter can be made in advance (and stored in the fridge) which makes this an ideal dessert to wow your hosts.
Source: Adapted from Food Network

More recipes like this:
Vanilla Dutch Baby Pancake

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