Despite it’s name this delicious pancake recipe has its origins in Germany. Dutch Apple Pancake is started off in a heavy-based frying pan and then transferred to the oven to finish off. It is delicious sprinkled with cinnamon sugar and a dollop of whipped cream.
3 – 4 eating apples thinly sliced
112 g plain flour
180 ml milk
4 tblsp butter
½ tsp salt
¼ tsp baking powder
1 tblsp sugar
Preheat oven to 200°C
In a large mixing bowl sift the flour and baking powder, add the sugar, salt, milk and eggs. Whisk well so that there are no lumps and the batter is smooth.
Heat a heavy-based frying pan (make sure that the pan can be placed safely into an oven) on the stove and heat up. Add some butter and melt. Place the sliced apples into the butter and pour the batter over the apples.
Once the mixture is starting to get hot transfer the pan into the pre-heated oven and bake for 25 minutes until golden. Remove from the oven, turn out onto a warmed serving plate and sprinkle with cinnamon sugar before serving.
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