mini dutch apple pancakes
These puffy pancakes are baked in tapas pans to create individual servings. Serve with bacon or sausage if desired for a perfect Pennsylvania Dutch breakfast.
prep time
15 Min
cook time
20 Min
method
Bake
yield
2 serving(s)
Ingredients
- 1 tablespoon unsalted butter
- 1 large granny smith appled, peeled, cored, cut into 1/2-inch slices
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 3/4 cup all purpose flour
- 3/4 cup milk
- 1 tablespoon sour cream
- 1/8 teaspoon salt
- 1 teaspoon lemon zest, grated
- - confectioner's sugar, for dusting
How To Make mini dutch apple pancakes
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Step 1Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
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Step 2In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
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Step 3In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
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Step 4Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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