Dutch Pancakes (WHDH What's Cooking?)

By zircon50

A breakfast comfort food taken to a new level!
Executive Chef Chris Parsons, Steel & Rye Restaurant, Milton, MA

Ingredients

• PANCAKE MIXTURE:
• 6 eggs
• 1 cup flour, sifted
• 1 cup milk
• 1/2 tsp vanilla
• 5 tb butter, melted
• 1/2 tsp cinnamon
• Confectioner's sugar
• APPLE TOPPING MIXTURE:
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 Tablespoon cornstarch
• 1/2 Cup Brown Sugar, Packed
• 2 Medium Cooking Apples, Peeled, Cored, and Thinly Sliced
• 1/4 Cup Butter

Preparation

Step 1

Preheat oven to 450 degrees.

FOR THE PANCAKE:
Put cast iron skillet in oven until hot.

Mix together eggs, flour, milk, vanilla, butter, and cinnamon.

Remove HOT skillet from oven.

Pour batter mixture into hot skillet (pour enough batter in as deep as your finger is thick). Place skillet back in oven. Bake 10 minutes, or until pancake has puffed up and is golden brown on top.

FOR THE APPLE TOPPING:
Combine brown sugar, cinnamon, cornstarch and nutmeg in bowl.

Add in apples and mix to cover.

Melt butter in saucepan over low heat.

Add in apple mixture and cook over medium heat until apples are tender.

When pancake is done, remove from oven and spoon apple topping directly on top of cooked pancake.

Drizzle with maple syrup, and sprinkle with confectioner's sugar.

Cut into wedges and serve warm.