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Dutch Apple Pancakes
Serve with a side of bacon and a small serving of herbed scrambled eggs.
- Cooking spray or butter for coating
- 4 tablespoons unsalted butter, divided
- 1 medium apple, cored, cut into 1/2-inch-thick slices
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
- 2 eggs, at room temperature
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Confectioners' sugar for dusting
Preheat the oven to 400 degrees F.
Grease 2 six-inch ovenproof bowls (we use cereal bowls, 5-inch Pyrex flower pots or French onion soup bowls) with butter or cooking spray.
In a fry pan over medium heat, melt 2 tablespoons butter. Add the apple slices, cinnamon and sugar, and sauté, stirring occasionally until the apples begin to soften and brown, 5-6 minutes. Cover to keep warm and set aside.
In a bowl, beat the eggs with a whisk. Add the milk, and beat the mixture until blended. Sift the flour and salt into the egg mixture and beat just until blended. Melt the remaining 2 tablespoons butter and add to the flour-egg mixture and beat until smooth. Pour the batter into the prepared pans. Bake until the pancake is browned and puffed up, about 20-25 minutes.
Remove the pancake from the bowl and place on a serving plate. Fill with the cinnamon-apple mixture. Dust with confectioners' sugar and serve immediately.
Recipe reprinted by permission of <I>Prospect Hill Bed & Breakfast Inn, TN<. All rights reserved.
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