Everybody has an opinion about pancakes, this Dutch apple pancake included. Some want them flat and thin like a crêpe, some want them big and fluffy like a cake.
Some sweet, some savoury. There’s almost no pleasing everyone. That’s why we enlisted Jansen, friend and chef extraordinaire.
He’s also Dutch, which is pretty critical when it comes to making a Dutch apple pancake.-
Dutch apple pancakes have a long and proud history, and there’s a good reason for this: they’re delicious. They’re also easy to make, and are great to eat at anytime.
We’ve had them for breakfast, brunch and lunch, as well as dessert in the evening.
In fact Dutch apple pancakes really excel as dessert – not only are they little hassle, but they’re quick and great for impressing whoever it is you want to impress.
Dutch Apple Pancake – Flat or Fluffy?
Jansen came forward to us with two possible methods for creating this Dutch apple pancake – both with their own merits.
The first is the super-simple, yet mightily impressive ‘standard’ version. This method is one the we usually make when cooking for ourselves.
This modernized version brings the classic dish up to date with quick preparation and easy ingredients, while keeping the same well-loved taste.
CourseBreakfast, Dessert, Snack
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
AuthorJansen & HurryTheFoodUp
1 apple (eg. Golden Delicious, Granny Smith)
2 tbsp maple syrup
1 tbsp butter
½ cup milk
1 tsp cinnamon
¼ tsp salt
1 tsp lemon zest (1 tsp = roughly half a lemon)
1 tbsp lemon juice
¾ cups whole wheat flour
¼ tsp ginger powder (or 1 cm grated ginger)
Preheat the oven to 170°C/340°F.
Cut the apple into thin slices. It’s up to you if you want to take the skin off the apple.
Heat up a non-stick pan to medium heat, add the butter, half of the maple syrup and place the apple slices nicely in the pan. Let it all caramelize for 5 minutes.
Use the time to make the dough. Add the eggs, together with rest of the maple syrup, milk, cinnamon, salt, lemon juice and lemon zest and stir in the flour. Make sure you don’t have any lumps. We recommend using a hand blender for this.
Optional: add in the ginger powder.
Pour the mix into the pan. Let it cook for another 2 minutes, then place the pan in the oven for 12 minutes. Make sure your pan is oven-proof!
Take out this lovely Dutch Apple Pancake and enjoy! For perfect presentation, after removing from the oven, lay a large plate over the pan, turn both upside down, and let the pancake plop onto the plate.
Optional – method 2
As an extra step when making the batter you can separate the eggs, beat the egg whites until stiff and gently fold it into the mix. Don’t throw out the egg yolk, that goes into the batter with the rest of the mix.
IF YOU LIKED THIS RECIPE: Then you absolutely need to check out our Kaiserschmarrn recipe. It’s another extremely tasty pancake that would work perfectly well as a dessert or treat. Or give these Banana Egg Pancakes a shot. They’re super simple to make, yet mega tasty and only require two ingredients. We’ll let you guess which.