Friday, February 1, 2008

Dutch Apple Pancake

On my last trip to visit my friend Sharman in Virginia, she made this apple pancake for breakfast. She clipped it out of a magazine a long time ago and it's a favorite of her adorable children. Soon after we got home it became a favorite here as well. The pancake is baked in the oven in a cast iron skillet, but a stainless skillet will work fine too. As for the apples, I usually keep Pink Lady's in the fruit bowl, but they are out of season so I used a Granny Smith; whatever apple you prefer will work well. You may mix the batter in a blender or food processor.

I either sprinkle powdered sugar with cinnamon on top after it comes out of the oven or drizzle with honey, she only uses the cinnamon as she thinks sugar is the worst of evils. About two years ago, when her kids were still toddlers and she was at the height of her sugar aversion, she actually sent me home with anti-sugar propaganda. I just smile and humor her. She does make some very good points, but I'm a hard sell, specially since I happen to be addicted to sugar. (Sitting here typing and eating my chocolate truffle for my mid afternoon sugar fix!)

I love it when people share their recipes freely- and this I can always count on Sharman for. Regardless of where the recipe came from- grandmother's favorite or a magazine, she is always happy to share. We have a lot of fun sharing our recipes with one another and talking about food- and everything else you might think girls talk about!

Dutch Apple Pancake

1 large apple, cored, peeled and sliced
4 tablespoons butter (1/2 stick)
4 large eggs
1/2 cup milk
1/2 cup flour
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla

powdered sugar and cinnamon for sprinkling on top

Preheat oven to 375 F

1. Melt 2 tablespoons butter in a ten inch skillet with an open proof handle. (I use a cast iron skillet).

2. Saute apple slices in butter in skillet for 3 or 4 minutes, then arrange in a single layer in pan and set aside.

3. Mix eggs, sugar, flour, 2 tablespoons melted butter, and salt in a blender or food processor. Pour over the apples and bake for approximately 15-18 minutes. The pancake should be puffed and golden around the edges.

4. You may either leave the pancake in the pan and cut slices out, or flip it out onto a serving platter. Sprinkle with cinnamon and powdered sugar or drizzle with honey.


  1. What a great breakfast! I could eat this for dessert, too!

  2. I don't know about breakfast, but I could surely have this for dessert! Oh yum.

  3. This LOOKS and SOUNDS amazing.

    I wish I was at home right now to make this ; )


  4. my kids were over my shoulder reading this and promtly asked " is this what's for breakfast?"

  5. Hey!
    I really like your blog and so I added your link on my one! Hope this is ok for you! I'm also a member of the Daring Bakers! :-) So... go on like this! Greetings from Switzerland, Annina (Ann)

  6. These pancakes sound great! Bookmarked to try.

  7. I just made this recipe for my husband and we're both LOVING it! I hope you don't mind, but I added a little cinnamon to mine. Thanks so much for posting, it was a lot easier than some of the other dutch apple pancake recipes out there...and I think a lot tastier too!

  8. I made this for dinner tonight, soooo good!!! These are the best pancakes I've ever made.

  9. Made this tonight and substituted Harvey's Hot Buttered Rum Batter for the butter and sugar. Also added 1 tbsp dark rum to the wet ingredients. Tastes great!


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