Dutch Apple Pancake

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I have great memories of our years living in Chicago with our young family. One of my favorite breakfast spots was a neighborhood restaurant called “The Original Pancake House”. We would pack up the kids after mass on Sunday and head up Western Avenue to the local restaurant. As we walked in the door, nearly every table held a plate or two filled with a puffed apple pancake sprinkled with powdered sugar and topped with a dollop of butter.
When we moved out of state, I vowed to duplicate the recipe myself so that we could forever enjoy the deliciousness of our favorite pancake.
This morning, I pulled out a few ingredients and made my version of the recipe for the family. This pancake presents beautifully for a special occasion but it’s certainly easy enough to whip up any time.

Dutch Apple Pancake

2 Golden Delicious apples, cored, peeled, and thinly sliced
1/4 cup brown sugar, packed
3/4 teaspoon cinnamon
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons butter, melted

Heat oven to 425°. Put an oven-proof 9- or 10-inch skillet or round baking pan in the oven. In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well. In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
Take the pan out of the oven and add remaining butter; swirl to coat the bottom of the pan. Arrange apple slices in the bottom of the pan. Pour batter over apples. Bake for 25 to 30 minutes, until puffed and lightly browned. Serve with syrup and sprinkle with powdered sugar.

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52 thoughts on “Dutch Apple Pancake

  1. I love this recipe – so simple and impressive. Plus, it holds a great family memory. How fantastic that you created it. I pinned the dish and am looking forward to making the pancake for my munchkins. Take care – and thanks for sharing. -Shanna

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  2. Dutch babies. I love them. When I was a child, Mom always called them German pancakes. It was many years later when I heard them called Dutch babies – they are the same. While I love the apple ones like your recipe, I prefer them simpler with just lemon and powdered sugar. That’s just my preference. And BTW, the Original Pancake House is all over now. We have several in DFW. 🙂 I imagine your homemade ones are way better than the restaurant.

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    • Thanks for sharing such a great memory, Richard. I had no idea the restaurant had grown. Still don’t have one here so I have to make my own. Best to you– Linda

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  3. Goodness your recipes always look and sound so scrumptious, Linda! It’s so lovely to have fond memories attached to them too. This one would definitely be a winner in our house. I’m going to practice making it one day this week and then make it again next Saturday morning and spring it on them all for breakfast. Will let you know how it all goes. x

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    • Thanks, Dani! This one is pretty easy. I guess the trickiest part is making sure the center is cooked well enough without over cooking the outer crust. No worries… Dust with powdered sugar and syrup and you’re good to go!

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  4. Yum, yum, yum! I too like Dutch Babies, but believe it or not, they are not Dutch (I am)! A Dutch apple pancake is the size of a dinner plate and quite flat (and all for one person to eat- burp!). Dutch Babies are actually Pennsylvania Deutsche and are German in origin… still, doesn’t matter where they come from, they are delicious 🙂

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    • Interesting, Jenny… Thank you for your valued comment. I had no idea of the difference, I was just naming the pancake as it had been named at the restaurant. I appreciate your feedback! 😊😊

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    • I have to be perfectly honest when I say that I don’t know if you can substitute without affecting other quantities… Maybe someone else can chime in here…does anyone have any idea?

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  5. Trini says:

    What a delicious looking pancake! It’s great to find recipes that are a little different from the usual staples. Thank you for posting this 🙂

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