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.

Potato Pancakes topped with Apple-Thyme Sauce

I love pancakes of any kind (as evident here), but these potato pancakes are at the top of the list, (yes, in my head there is a list). I top these with apple-thyme sauce and creme fraiche- a very tasty combination- if I do say so myself! I set my oven at 200 F and place the pancakes on a greased cookie sheet to keep them warm while I make the whole batch.

NOTES: Most of the time I use Granny Smith apples, but this time I combined them with Honeycrisp apples and the sauce came out better than ever and the texture improved because not all the apples turned into mush. If you don't have creme fraiche, use sour cream instead. Generously season the potatoes- the sauce is rather sweet, so the salt and pepper will balance everything out. The applesauce will keep in the refrigerator, covered, up to one month.

Potato Pancakes

1 medium onion, chopped
4 cups grated baking potatoes (peeled)
2 large eggs
2 Tablespoons all-purpose flour
sea salt and pepper
1/2 teaspoon Creole seasoning
2 Tablespoons chopped flat leaf parsley
6 Tablespoons vegetable oil
6 Tablespoons butter
Apple-Thyme sauce (recipe follows)
Creme Fraiche

1. Peel and grate potatoes with box grater or food processor. Place grated potatoes in a colander and rinse with cool water. Add onions to colander and set aside to drain.

2. In a large mixing bowl lightly beat the eggs, then whisk in the flour until mixed well.

3. With a paper towel pat the potatoes and onions until fairly dry. Add Creole seasoning and parsley, then season generously with salt and pepper.

4. Combine potato mixture with the beaten eggs and mix with your hands until incorporated, (do not over-work).

5. In a large heavy bottomed skillet, heat 1 tablespoon butter and 1 tablespoon vegetable oil over moderately high heat until butter melts. Drop 1/4 cup portions of potato mixture into pan and flatten with spatula to form 3 inch pancakes. Cook for 4-5 minutes on each side until golden brown. Place in the oven to keep warm. (I fry 3 pancakes at a time).

6. Using paper towels, carefully wipe out pan. Heat 1 tablespoon butter and oil and repeat.


Apple-thyme Sauce

4 cups chopped tart apples (see notes above)
1 1/4 cup sugar
1/4 cup apple juice
1 large Cinnamon stick
2 teaspoons fresh Thyme

1. Peel, core and roughly chop apples. In a medium stainless steel (or other non-reactive) sauce pan combine apples, sugar, Cinnamon stick and apple juice. Simmer for ten minutes stirring every now and then to make sure sugar dissolves. Cook for 10 minutes over medium heat.

2. Add 1 teaspoon Thyme and simmer for 5 minutes longer. The applesauce may appear to not be all the way done, but it continues to cook while cooling. I like the sauce to have a chunky consistency. Just before serving add the remaining 1 teaspoon thyme.

Buttermilk Pancakes

About eight years ago my best friend moved away, we were both heart-broken. She lived here in Louisiana a few years while her husband was in graduate school and we probably spent more time together than apart! We still talk every day--at least twice a day, she's one of a kind. Having a great deal in common, we of course share our excitement for food. This is her pancake recipe and truly, they are the best pancakes I have ever had. Her favorite breakfast place in Houston gave her the recipe and if for no other reason...I'm glad she lived there long enough to get it!

Notes: These pancakes freeze well, lay waxed or parchment paper between them, let them cool, put in a plastic bag and freeze. They come in really handy during the weekdays when time runs short for breakfast and I still have to feed a very hungry Jack! (my five year old). Jack likes them with Orange blossom honey and I like them with a really good Maple syrup. You can also make them into Blueberry pancakes by adding 2 cups fresh or frozen blueberries to the batter.

Sharman's Buttermilk Pancakes

1 qt. buttermilk (4 cups)
4 oz. butter, melted (1 stick)
3 Tablespoons sugar
2 1/2 cups all purpose-flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 eggs, lightly beaten

1. In a large mixing bowl combine all ingredients, mixing just enough to incorporate together. Batter should be a little lumpy.

2. Heat a non-stick skillet or griddle over medium heat. Either spray with non-stick spray or melt a little butter in the pan or griddle. Ladle about 6-8 oz. batter per pancake and cook until lightly browned on both sides.