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A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. 

Pannekoeken (Baked Apple Pancake)

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6-8
  • Category: breakfast, brunch,
  • Method: baked
  • Cuisine: Dutch
  • Diet: Vegetarian

Description

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this “casserole” version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. Adapted from The Heavy Table 


Ingredients

Pannekoeken Batter: 

  • 1 1/2 cups whole milk (or sub 3/4 cup half  & half plus 3/4 cups water)
  • 6 eggs
  • 1 1/2 cups flour 
  • 1 tablespoon vanilla
  • 1 tablespoon maple syrup (or brown sugar) 
  • 3/4 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon

2 tablespoons butter for greasing the pan 

Optional: fresh grated nutmeg

Serve with Maple syrup, and powdered sugar (optional) 


Instructions

Pre-heat oven to 425 F with the 13 x 9 inch baking dish inside. 

Saute Apples: In an extra-large skillet over medium, heat the butter and saute the apples, stirring until tender, about 10 minutes. Add the pecans, lightly toasting. When the apples begin to caramelize, stir in the maple syrup  and a pinch of salt and and turn off the heat. 

Make the batter by placing everything in a blender (eggs, milk, flour, vanilla, maple syrup, salt, cardamom, nutmeg, cinnamon) and blend until smooth. (Or feel free to whisk in a bowl) 

Assemble: When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelized apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like. 

Bake: Lower heat to 400F.  Place on the middle rack with ample room on top and bake 30 minutes or until beatufully puffed and deeply golden. 

Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar. 


Notes

This is best served right out of the oven while beautifully puffed.  The pancake batter and caramelized apples can be made ahead and refrigerated, separately. The morning of, just assemble and bake. 

Leftovers can be refrigerated and reheated. 

Keywords: baked apple pancake, pannekoeken recipe, dutch pancake, breakfast casserole, baked pancake,

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