Apple picking season in almost here! And with it come my own childhood memories of climbing ladders to pluck off apples at the top of the tree at Edward’s Apple Orchard, juice dripping down my chin while trying to decide whether I liked red or golden delicious more, and washing down warm, fresh out of the oven cinnamon sugar doughnuts with a glass of cold cider.
Even if you don’t pick your own, you’ll want to keep this recipe for Dutch Apple Pancakes handy. It is definitely a treat to pull this puffy pancake out of the oven. And even better to bite into a piece that has been sprinkled with a little powdered sugar and drizzled with a bit of maple syrup. But before I list the recipe, here are 3 quick tips on how kids can help make Dutch Apple Pancakes.
3 Ways Kids Can Help
1. crack eggs into a mixing bowl
2. with parent supervision, brush melted butter up sides of pan
3. stir spices to combine
Ingredients
- 4 eggs
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1 pinch salt
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1/2 tsp ground nutmeg
- 1/4 cup unsalted butter
- 1/2 cup white sugar, divided
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large tart apple, such as granny smith, peeled, cored & sliced
Instructions
One of my favorite parts of this recipe is that you have the option of preparing and refrigerating the batter overnight so it is ready to go in the morning.
1. Crack eggs into a large mixing bowl. Add flour, baking powder, sugar and salt and blend it all together. I like to use a whisk to blend. Gradually, mix in the milk, stirring constantly. Add vanilla, the 2 tbsp melted butter, and 1/2 tsp nutmeg. And here comes that option…let batter stand for 30 minutes or overnight. (It will still work if you can’t wait the entire 30 minutes)
2. Preheat oven to 425°.
3. In a small bowl, combine 1/4 cup sugar, 1/2 tsp cinnamon & 1/2 tsp nutmeg.
4. Melt butter in a 10 or 12 inch oven proof pan or skillet, brushing butter up the sides of the pan. Sprinkle the mixture you just combined over the butter.
5. Line the pan with apple slices and sprinkle the remaining 1/4 cup sugar over the apples.
6. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter over the apples.
7. Bake in preheated oven for 15 minutes. Reduce the heat to 375° and continue to bake an additional 10 minutes.
8. With an oven mitt, remove the pan from the oven and slide the delicious pancake on to a serving platter. Dust with powdered sugar, cut into wedges and serve.
I like to drizzle some maple syrup on mine as well. Another delicious topping is cinnamon ice cream. Yummy, or as we learned in last week’s post…LEKKER!
Reinforcement Idea: Just to see if you remember what the Dutch flag looks like: print out a flag bookmark, cut it out, tape it to a straw & stick it in the pancake when serving!
For the rest of my Holland Series go here…
Holland Week 1: Flag, Map & Country Flags
Holland Week 2: Interview
Holland Week 3: Craft | DIY Delft Dutch Mugs