Dutch Apple Pancake Recipes

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

DUTCH BABY PANCAKE WITH APPLES

Steps:

• Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
• In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

GERMAN APPLE PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

DUTCH APPLE PANCAKE

Steps:

• Ingredients: 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 Tbs. granulated sugar 2 eggs, at room temperature 1/2 cup milk 1/2 cup all-purpose flour 1/2 tsp. salt Confectioners' sugar for dusting Directions: 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.

DUTCH APPLE PANCAKES

Steps:

• Crepes: In an electric mixer mix together flour, milk, eggs, apple juice, sugar, beat until smooth. Add apple. In a hot, non-stick, crepe pan heat 1 teaspoon butter or vegetable oil. Pour about 2 tablespoons batter into pan, spread batter evenly to cover entire surface. Cook until it browns around the edges, about 30 seconds. Flip it over with a spatula (or fingers) and cook until it starts to brown, another 30 seconds. Slide the crepe onto a plate and continue until all batter is used. Set aside.
• Filling: Peel, core and dice apples. Gently simmer apples, raisins, honey, cinnamon and apple juice until apples are soft but not mushy. Using a potato masher break up the apple mixture to make the apple pieces smaller.
• Spoon some sauce on a crepe and fold twice Dust with powdered sugar. Serve.

PANNEKOEKEN (BAKED APPLE PANCAKE)

Steps:

• Pre-heat oven to 425 F with the 13 x 9 inch baking dish inside.
• In an extra-large skillet over medium, heat the butter and saute the apples, stirring until tender, about 10 minutes. Add the pecans, lightly toasting. When the apples begin to caramelize, stir in the maple syrup and a pinch of salt and and turn off the heat.
• by placing everything in a blender (eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. (Or feel free to whisk in a bowl)
• When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like.
• Place on the middle rack with ample room on top and bake 30 minutes or until beatufully puffed and deeply golden.
• Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 375ºF.
• Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
• Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
• Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
• Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

DIABETIC DUTCH APPLE PANCAKE

Steps:

• Combine batter ingredients in blender or food processor. Mix until smooth. Let rest 30 minutes.
• For filling, melt margarine in 10-inch ovenproof skillet. Add apple slices and cinnamon. Cook over low heat for 3 minutes, stirring constantly.
• Pour batter over apple, place in a preheated 425° oven and bake for 15 minutes. Reduce heat to 350° and bake 15 minutes more. Remove from oven.
• Blend glaze ingredients and drizzle over top of pancake. Cut into four wedges.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.

DUTCH APPLE PANCAKE

Steps:

• Preheat oven to 400 degrees and butter a 10" ovenproof frying pan. In another fry pan over medium heat, melt 2 tablespoons of the butter. Add apple slices, cinnamon and sugar and saute, stirring occasionally, until apples begin to soften and brown, 5-6 minutes. In a bowl, beat eggs with a whisk, add milk and beat mixture until blended. Sift flour and salt into egg mixture and beat just until blended. Melt the remaining 2 tablespoons butter, add to flour-egg mixture and beat until smooth. Pour batter into prepared pan and arrange apples evenly over the batter. Bake until pancake is browned and puffed - 25-30 minutes. Dust with powdered sugar and serve immediately.