What is the difference between a Dutch baby and a pannekoek?

Dutch babies are baked in the oven rather than fried. Our variation is baked, but inspired by pannekoeken ingredients. Pannekoeken are very thin pancakes similar to French crepes. Both are more custardy than the American pancake.

Large, thin Dutch pancakes that are commonly made with sweet or savory fillings, like bacon, onions, mushrooms, ham, peppers, raisins, cheese, strawberries, or apples—much like a crepe!

What do you eat with pannekoeken?

In The Netherlands, these sweet pancakes are typically enjoyed with powdered sugar and Appelstroop, a thick apple syrup.

Bake Pannekoeken Recipe (Dutch Apple Pancake)

Name: Baked Pannekoeken (Baked Apple Pancake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Dutch
Ingredients: 2 tablespoons coconut oil or butter; 4 apples, sliced (no need to peel); 1/2 cup pecans (or walnuts); 2 tablespoons maple syrup; pinch salt; 1 1/2 cups whole milk (or sub 3/4 cup half & half plus 3/4 cups water); 6 eggs; 1 1/2 cups all-purpose 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

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

Units

2 tablespoons coconut oil or butter
4 apples, sliced (no need to peel)
1/2 cup pecans (or walnuts)
2 tablespoons maple syrup
pinch salt

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 all-purpose 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)

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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.

Nutrition

Serving Size: 1/8th
Calories: 331
Sugar: 14.6 g
Sodium: 293.6 mg
Fat: 16.6 g
Saturated Fat: 7.1 g
Carbohydrates: 36.2 g
Fiber: 3.1 g
Protein: 9.4 g
Cholesterol: 151.7 mg