Oven-baked Dutch-apple pancake
7
Points®
Total time: 1 hr • Prep: 18 min • Cook: 42 min • Serves: 6 • Difficulty: Easy
Our take on the soufflé-like Dutch pancake features caramelized apples that cook right in the pan. You can use your favourite baking apple, but we like the sweet-tartness of Pink Lady apples, and they also hold their shape well. This recipe also utilizes plenty of ground spices, like cinnamon, ginger, and nutmeg, that make it a super-savoury treat. Top it off with a squeeze of fresh lemon juice when serving. You can also serve with fresh sliced strawberries alongside, if desired.
Ingredients
Unsalted butter
2 tbsp(s)
Apple
2 medium, Pink Lady variety, peeled, thinly sliced
Dark brown sugar
¼ cup(s), divided
Ground cinnamon
1 tsp(s), divided
Ground ginger
¼ tsp(s)
Ground nutmeg
⅛ tsp(s)
Egg
4 large
1% low fat milk
¾ cup(s)
Vanilla extract
½ tsp(s)
All-purpose flour
¾ cup(s)
Table salt
½ tsp(s)
Powdered sugar (confectioner's)
1 tbsp(s), for dusting
Lemon
1 medium, cut into six wedges, for serving
Instructions
1
Preheat oven to 400°F.
2
Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
3
Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
4
While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
5
Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.
6
Serving size: 1 slice.
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