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Dutch Apple Pancake (topped with extra sauteed apples)
¼ cup water
2 tsp lemon juice
2 Granny Smith Apples, peeled, cored, and sliced
½ cup milk
½ cup flour
2 tsp sugar
½ tsp vanilla extract
¼ tsp cinnamon
3 tbsp butter
Confectioners’ Sugar for dusting.
The Process (Overnight)
Toss sliced apples in a bowl with ¼ cup water, ¼ tsp cinnamon, and 2 tsp. lemon juice. Cover with plastic wrap and store in refrigerator.
In a mixing bowl lightly beat the eggs.
Add the milk and vanilla, whisking lightly until combined.
Add the flour. Whisk lightly until combined but still slightly lumpy. Cover bowl with plastic wrap and store in refrigerator
The next morning, preheat the oven to 425˚F. Over medium high heat, melt the butter in an 11” heat-proof skillet. When the butter is hot, drain the liquid from the apples and add them and the 2 tsp sugar to the pan. Stir to sauté until the apples have softened slightly, about 5 minutes.
Lightly whisk the refrigerated batter and pour over the apples. Place skillet in the pre-heated oven. Bake for 15 minutes or until the pancake is puffed and the edges are brown.
Remove the skillet from the oven and carefully transfer the pancake to a cutting board. Dust with confectioner’s sugar. Slice into four large or eight small wedges.