Prospect Hill Bed & Breakfast

Dutch Apple Pancakes: Breakfast-Brunch

Servings: 2

Prep time:12 min.

Ingredients:

• 

  4 tablespoons Unsalted butter

• 

  1 Medium apple, cored and diced to inch cubes

• 

  1/2 teaspoon Ground cinnamon

• 

  1 tablespoon Sugar

• 

  2 Eggs, at room temperature

• 

  1/2 teaspoon Salt

• 

  Confectiner's sugar, for dusting

• 

  1/2 cup Milk

• 

  1/2 cup All-purpose flour

Step 1:

Preheat oven to 400 degrees F. and butter/Pam 2 six-inch oven-proof bowls (we use cereal bowls, Pyrex flower pots (about 5 inches) or French onion soup bowls.

Step 2:

In another fry pan over medium heat, melt 2 tablespoons of the butter. Add apple chunks, cinnamon and sugar and sauté, stirring occasionally until apples begin to soften and brown, 5-6 min. set aside. cover to keep warm.

Step 3:

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 remaining 2 Tbs.. butter, add to flour-egg mix and beat until smooth. Pour batter into prepared pan. Bake until pancake is browned and puffed up and light brown, about 20-25 min.

Step 4:

Pastry easily comes out of the bowl. Place on a serving plate, fill with cinnamon-apple mixture. Dust with confectioner's sugar and serve immediately.

Step 5:

Served with a side of bacon and a small serving of herbed scrambled eggs.