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Puffy Dutch Apple Pancake

When I lived in Winnipeg in the 80's, a Sunday family brunch tradition was to go to the Original Pancake House. It was difficult for me to make a decision to order either the baby apple pancake or the Swedish lingonberry pancakes. One was fluffy, sweet, and thick. The other paper thin and crispy. So I would look for a partner to share the two. It wasn't so hard to find someone who would share with me.

Now that I'm eating healthy and loving it, I realize that the baby apple pancake was swimming in saturated fat and sugar. After satiating myself with this pancake, I would go through the day in a sleepy state from all those carbs. When you eat out, it goes without saying the inclusion of excessive sugar, salt and fat make whatever it is you order so delicious and tasty. That is, until you go home. Major stomach ache, sleepiness, and just over all feeling of unwellness sets in. Not always, but pretty much most of the time.

This morning I was craving a fluffy Dutch pancake or pannekuchen. I have made many versions of a fluffy baked pancake. I decided to come up with my very own healthier situation. I measured ingredients for one serving of fruit, carbs, and protein. What I came up with was phenomenal and so delicious. Fluffy, satisfying, and not too sweet. Here's the recipe:

Puffy Dutch Apple Pancake

1 serving (repeat for the number of people)

1/2 teaspoon butter, shaved or dotted

1/2 a medium apple, sliced

1 tablespoon maple syrup

2 teaspoons or more Saigon cinnamon, you can use any type

2 eggs

1/2 cup milk

1/2 teaspoon or splash of vanilla

1 teaspoon avocado oil, canola or other kind if fine

1/2 cup organic all purpose flour

1 teaspoon baking powder

1 teaspoon cornstarch

For apples:

  1. Preheat oven to 450 degrees F

  2. While the oven is preheating, place shaves or pieces of butter all over a 9 inch cast iron skillet or any oven proof skillet will work.

  3. Place the apple slices in the skillet, scattering all over.

  4. Sprinkle the cinnamon over the apples, be generous

  5. Drizzle the maple syrup over the apples

If you aren't concerned about this being a healthy option, then use a couple of tablespoons of butter, a whole apple, double up on maple syrup, sprinkle with lots of sugar. This will give you the syrupy version that is indicative of the restaurant.

For batter:

  1. Place in the oven until it heats up to 450 degrees F

  2. In the meantime, place all the remaining ingredients in a bowl to be used with a hand immersion blender or place in a food processor, or beat by hand until just smooth.

  3. When the oven reaches temperature, take out the skillet and pour the mixture over the apples. Quickly place back in the oven.

  4. Bake until puffy and golden, about 20 minutes.

  5. Eat as is, or sprinkle with powder sugar and lemon.

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