Prospect Hill Bed & Breakfast
Dutch Apple Pancakes: Breakfast-Brunch
Prep time:12 min.
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
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.
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.
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.
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.
Served with a side of bacon and a small serving of herbed scrambled eggs.