Dutch Pancakes w Caramelized Apples
This twist on the classic puffy, soufflé-like Dutch Pancake features delicious caramelized apples that cook right in the pan themselves. We suggest featuring this beauty family-style at brunch with just a dusting of confectioners sugar and a squeeze of lemon.
Servings: 6 servings
Calories: 216 kcal
- 2 TB unsalted butter
- 2 Pink Lady apples peeled, sliced thinly
- ¼ cup dark brown sugar divided
- 1 tsp cinnamon divided
- ¼ tsp ginger
- pinch nutmeg
- 4 eggs
- ¾ cup low-fat milk
- ½ tsp vanilla extract
- ¾ cup flour
- 1/2 tsp table salt
- 1 TB confectioners sugar for dusting
- 6 lemon wedges for serving
Heat oven to 400 degrees. Place butter in a medium (8” square) cast iron or oven-safe skillet or pie dish and heat in oven until melted.
Add apples and toss to coat.
Sprinkle with 2 TB brown sugar, ½ tsp cinnamon, ginger, and nutmeg. Return to oven for 10 minutes or until apples are softened and bubbling.
While apples cook, whisk together eggs, milk, and vanilla extract. Whisk in flour, salt, remaining 2 TB brown sugar, and remaining ½ tsp cinnamon.
Pour batter over apples and return to oven for 25-30 minutes or until lightly browned and set in the middle.
Sift confectioners sugar over top and serve warm with lemon wedges.