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
- Â¾ 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
- Â½ fluid ounce (Â½ shot) cognac
- 3 tablespoons powdered “icing” sugar for dusting
- 4 Lemon wedges
Pre-heat oven to 375Â°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!!!
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!
what size skillet?
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I used an eleven inch diameter skillet. Sides are about one and a half inches tall, slightly canted outwards .