So it’s officially fall. To some people, that means pumpkin spicing all the things. I’m a fan of pumpkin spicing some of the things (coffee, bread, cheesecake) but definitely not all the things (gum, potato chips, Peeps–which should only be on shelves at Easter but really shouldn’t exist at all). But pumpkin spice is for October and November. September is all for apples.
It’s no secret I love apples. All you have to do is look at the name of this blog to know that. I truly do eat an apple almost every day! As much as I love simply slicing up an apple or biting right into one during this peak season when it’s perfectly crispy and juicy, I also cannot stop cooking and baking with them. This is especially true for breakfast and brunch.
All week, I long for Saturday morning when I can wake without an alarm, go for a walk around my cute little neighborhood, and come home to spend some soul-restoring time in my kitchen. This time of year, my weekend breakfasts almost always involve apples. To me, the texture, moisture, and natural sweetness they add to standby items like waffles, muffins, oatmeal, and quick breads just can’t be beat. And the aroma of apples baking while coffee is brewing? Perfection in my book.
This recipe was my first time making a Dutch-style pancake. I’d had them plenty of times, but had never made one myself–most likely due to the fact that I generally prefer the crispier, craggier texture of waffles. But this kind of pancake is decidedly different. It’s not nearly as sweet as a traditional buttermilk pancake and has a much sturdier texture, thanks to the eggs. Plus, the entire bowl of batter goes into one pan meaning I wasn’t stuck standing over a griddle pouring and flipping and pouring and flipping. As an added bonus, no ubiquitous overcooked first pancake to throw out or hide at the bottom of the stack 🙂
Celebrate apple season with a giant fluffy, eggy Dutch pancake that’s just as much fun to make as it is to eat.
Dutch Apple Pancake
adapted from Williams-Sonoma
4 TBSP (1/2 stick) unslated butter
1 firm apple (Gala, Pink Lady, or Granny Smith), cored and cut into 1/2-in. slices
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1 TBSP light brown sugar
2 eggs, at room temperature
1/2 c. milk
1/2 c. white whole wheat flour
2 TBSP ground flax seeds (optional)
1/2 tsp. salt
maple syrup, for serving
confectioners’ sugar, for dusting
1. Preheat the oven to 400° F. Butter a 10-in. ovenproof braiser or frying pan.
2. In a separate frying pan over medium heat, melt the butter. Pour half into a small dish and reserve. Add the apples slices, cinnamon, nutmeg, and sugar to the remaining butter in the pan. Stir occasionally, 5-6 minutes, until the apple begins to soften and brown. Set aside.
3. Meanwhile, beat the eggs in a medium bowl. Whisk in the milk. Sift flour and salt into the egg mixture, then add in flax seeds, and whisk until just blended. Pour in the remaining butter and whisk until smooth.
4. Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is lightly browned and puffed up, 25-30 minutes. Dust with confectioners’ sugar and serve immediately.
Yield: 2-3 servings