I grew up along the New Jersey/New York border, near the beautiful Hudson River Valley and not far from Tarrytown, NY where the Legend of Sleepy Hollow takes place.
That entire area had been settled by the Dutch long before the English came along so many of the restaurants serve more traditional Dutch food. One of my favorites this time of year is Dutch Apple Pancake. It’s a flaky, pan-baked pancake filled with the freshest apples which are so plentiful in that part of the country. This is an easy recipe to make and I promise you everyone will ask for more!
Dutch Apple Pancake
Ingredients
- 4 large eggs
- ½ cup flour
- 1 Tablespoon sugar
- ½ teaspoon baking powder
- 1 pinch salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsalted butter melted
- ½ teaspoon ground nutmeg
- ¼ cup unsalted butter
- ½ cup white sugar divided in half
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large Granny Smith apple – peeled cored and sliced
Instructions
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Preheat the oven to 425℉.
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In a large bowl, stir together the eggs, flour, sugar, baking powder, and salt. Gradually whisk in the milk, stirring constantly. Then stir in the vanilla, melted butter and 1/2 teaspoon nutmeg. Let the batter stand for 30 minutes. Or cover the bowl and store in the refrigerator overnight.
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In a 10" cast iron skillet with higher sides, melt the butter, making sure to brush the butter up on the sides of the pan. In a smaller bowl, stir together 1/4 cup sugar, 1/2 teaspoon nutmeg and cinnamon. Sprinkle this mixture over the butter in the pan. Line the pan with the apple slices. Then use the remaining 1/4 cup of sugar to sprinkle over the apples. Place this pan over medium high heat on the stove until the apples bubble. Then gently pour the batter over the hot apples.
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Bake the skillet in the oven for 15 minutes Then lower the heat to 375℉ and bake for 10 minutes. Remove from the oven and cool for 2 minutes. Then remove the pancake onto a serving platter and cut into four pieces. Serve immediately.
