Recipes for the Web

Barrington Software Incorporated

Mini Dutch Apple Pancakes

These puffy pancakes, reminiscent of Pennsylvania Dutch cooking, are baked in tapas pans to

create individual servings. Accompanied by bacon or sausage, the pancakes are perfect for a

weekend brunch.

1 Tbs. unsalted butter

1 large Granny Smith apple, peeled, cored

and cut into 1/2-inch slices

3 Tbs. granulated sugar

1/2 tsp. ground cinnamon

3 eggs

3/4 cup all-purpose flour

3/4 cup milk

1 Tbs. sour cream

1/8 tsp. salt

1 tsp. grated lemon zest

Confectioners’ sugar for dusting

Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.

In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and

cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5

minutes. Remove from the heat and set aside.

In 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. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with

confectioners’ sugar and serve immediately. Serves 2.

Williams-Sonoma Kitchen.

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