Inspired by my friend’s cooking during a weekend trip at a lakehouse, I decided to take a shot at cooking a Dutch Apple Pancake at home. My friend used a recipe from Cooks Illustrated. This time I decided to use Williams-Sonoma’s recipe as inspiration.
Ingredients:
4 Tbsp. (1/2 stick) unsalted butter
1 large Braeburn apple (or 2 small apples), skin removed, cored and cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbsp. granulated sugar
2 eggs
1/2 cup skim milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners’ sugar for dusting (optional)
Directions:
1. Preheat an oven to 400ºF.
2. Meanwhile, in a medium saucepan over medium heat, melt 2 Tbsp. 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.
3. 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.
4. In a large fry pan, over medium-low heat, melt the remaining 2 Tbsp. butter. Spread the melted butter around the pan, just by swirling the pan around.
5. Add the butter to the egg mixture and whisk until smooth.
6. Pour the batter into the prepared pan and arrange the apple slices evenly on top.
7. Bake until the pancake is browned and puffed up for 30 minutes.
8. Dust with confectioners’ sugar (optional – you might want to skip on the extra calories) and serve immediately.
I drizzled my pancake with Vermont maple syrup.
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