Dutch Apple Pancake

Posted by Stephanie Meyer on Sep 20, 2011 at 1:38pm

dutch apple pancake

This pancake is meant to be served with a dusting of confectioners’ sugar, which is lovely, but I’ll be honest…a generous drizzle of Sapsucker Farms maple syrup, with a tidy pile of crispy bacon, is a very, incredibly awesome way to usher in fall.

dutch apple pancake

For my gluten-free friends, I did a little experiment using gluten-free, all-purpose King Arthur flour and the pancake puffed up nicely and was quite delicious. Do it!

Dutch Apple Pancake
Recipe via Williams-Sonoma
Serves 2-4

4 Tbs. (1/2 stick) unsalted butter
1 Golden Delicious apple, cored and cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbsp. granulated sugar
2 eggs, at room temperature
1/2 c. milk
1/2 c. all-purpose flour
1/2 tsp. salt
Confectioners’ sugar for dusting

Preheat an oven to 400ºF. Butter a 10-inch ovenproof braiser or fry pan.

In another fry pan over medium heat, melt 2 Tbs. of the butter. Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.

In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended. In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Add the butter to the egg mixture and whisk until smooth.

Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes. Dust with confectioners’ sugar and serve immediately.


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