Monday, April 10, 2006

Dutch Apple Pancake

I love fruits pie, pretty much any fruit pies but as you know, making pies take time and you really need to know how to make them so that the crust will be flaky and the filing not to soggy. It needs patience and lots of practice. But some time when I need a shortcut for my fruit pies craving, I will make this recipe, the Dutch Apple Pancake. They are easy to make, doesn't need great skill to make them, but the taste is pretty close.

Just imagine eating it on Sunday morning with your cup of coffee.... heavenly...

But one thing you need to have is a good skillet that can put it in the oven. One more thing you need to always remember... don't touch that hot handle!!!! Jeez... I burn my palm once!!!

I found a covered made with silicon just like what they use for oven mittens now a days, but this one is special for covering that handle. If you saw this , buy it. Once the skillet comes out from the oven, there is chance that you may accidently touch the handle, so just cover it up with this silicon cover.

Dutch Apple Pancake

Also known as a German, or puff, pancake, this pancake puffs up because of the addition of eggs. Enjoy it for breakfast or brunch, garnished with a dusting of confectioners' sugar.


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


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. Serves 2 to 4.

No comments: