DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
DANISH APPLE PANCAKES (AEBLEPANDEKAGER) RECIPE - (4.7/5)
Provided by anonsouthernbell
Number Of Ingredients 11
Steps:
- Beat eggs lightly and add milk (and chia seeds if using). Combine sugar, flour and salt; add to egg mixture. Stir in cream. Fry apple slices over medium-high heat in butter until they are golden brown. Cover the bottom of a lightly buttered baking dish with the fried apples. (The recipe did not state what size dish to use. I used a 11 3/4 x 7 1/2 casserole dish and the recipe was ready closer to 15-20 min mark). Pour the batter made from the eggs and other ingredients over the apples. Bake at 500F for 20-25 (if 15-20 if using a smaller pan). Sprinkle cinnamon and lemon juice over the top. Return to over and bake an additional 10 minutes.
DANISH PANCAKES
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.-Lise Thomson, Magrath, Alberta
Provided by Taste of Home
Time 40m
Yield 20 filled pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.
Nutrition Facts :
DANISH APPLE PANCAKES
Make and share this Danish Apple Pancakes recipe from Food.com.
Provided by Mandy
Categories Breakfast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200.C.
- Sift flour & baking powder into a bowl & add 1 tblsp caster sugar.
- Combine eggs & milk separately & whisk into flour mixture until smooth.
- Heat a 22cm oven & stove proof plate or pan over a medium heat on the stove and add 20g butter, heat until butter begins to froth.
- Add apples, cinnamon & extra sugar, toss well and cook for approx 2-3 mins until apple is tender.
- Remove half the apples & pour half the batter over the apples in the pan.
- Bake in the oven for 4-5 mins or until browned & cooked through.
- Repeat with remaining apples & batter.
- Serve dusted with icing sugar & drizzled with cream.
Nutrition Facts : Calories 440, Fat 10.1, SaturatedFat 4.4, Cholesterol 228.6, Sodium 908.1, Carbohydrate 73.3, Fiber 4.7, Sugar 27.4, Protein 15.3
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