Dutch Apple Pancake

Dutch Apple Pancake
I know I wasn’t the only one who dashed out of the house yesterday morning without a jacket and was surprised by the first chilly day of the season. The night before I watched the weather forecast on the evening news, but clearly it didn’t register. Despite that, the crisp air along with daydreams of pumpkin, chai and the rest of the autumn classics had me over being a little cold.

While I can’t say I am wishing away the warm temperatures, I always get excited transitioning from the tastes of summer to the flavors of fall. Last weekend, I baked a Dutch apple pancake. Slices of apple were sautéed in butter and cinnamon sugar and then tucked into the batter. The pancake puffed up in the cast iron skillet and was finished off with a dusting of powdered sugar.

Dutch Apple Pancake
Dutch Apple Pancake

Adapted from Williams Sonoma

Serves 2-4

4 tablespoons (half stick) unsalted butter, melted, plus more for skillet
1 Golden Delicious apple, cored and cut into 1/2-inch-thick slices
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
2 large eggs at room temperature
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
Confectioners’ sugar for serving

Preheat the oven to 400 degrees F. Grease a 10-inch ovenproof skillet with butter.

Heat half the melted butter in a separate large skillet over medium high heat. Sauté the apples with the cinnamon and sugar until the apples soften and turn light brown, about 5 to 8 minutes.

In a large bowl, whisk together the eggs, milk, vanilla extract and remaining melted butter. Stir in the flour and salt. Transfer the batter to the prepared skillet and top with the apple slices. Bake for 25-30 minutes until golden brown and puffed up. Dust with confectioners’ sugar before serving.


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