recipe: dutch apple pancake

I get organic groceries delivered each week. it saves me having to own or rent a car, and it’s only a $5-$10 delivery charge for some good produce, most of which is local. Recently I’ve been inundated in apples, a fruit I can only eat peeled due to an allergy. So I got a craving for dutch apple pancakes, made with Ontario organic Cortland apples. I adapted Mr. Breakfast‘s recipe as follows. Turned out great with powdered sugar and lemon wedges!


  • 1 cup 2% milk
  • 3 large eggs
  • ¾ cup never bleached flour
  • 4 tablespoons Demerara (dark brown) sugar
  • 2 tablespoons salted butter
  • 2 medium organic Cortland apples, peeled and cut into 1/4″ thick slices
  • 1 tablespoon cinnamon
  • ½ fluid ounce (½ shot) cognac
  • 3 tablespoons powdered “icing” sugar for dusting
  • 4 Lemon wedges


Pre-heat oven to 375°F. In a medium bowl, mix together the milk, eggs, flour and 3 tablespoons sugar until batter is of consistent thickness (no lumps). Stir in the Cognac.

In a heavy ovenproof (cast-iron) skillet, melt butter. Add apples, cinnamon and the remaining sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.

Dust with powdered sugar and serve with lemon wedges.

Have a great breakfast!!!

4 thoughts on “recipe: dutch apple pancake

  1. Don’t you mean Dutch Apple @Neilathotep? That would be great with real Vermont maple syrup by the way. OK, that made me starving. I need to go get lunch. I want photos!

  2. Pingback: Starry Wisdom » Apple Pancake Copycat

  3. I used an eleven inch diameter skillet. Sides are about one and a half inches tall, slightly canted outwards .

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