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Dutch Pancakes

A breakfast comfort food taken to a new level!

Dutch Pancakes
Chris Parsons, Steel & Rye


-- 6 eggs

-- 1 cup flour, sifted

-- 1 cup milk

-- 1/2 tsp vanilla

-- 5 tb butter, melted

-- 1/2 tsp cinnamon

-- Confection sugar



-- Preheat oven to 450 degrees

-- Put cast iron skillet in oven until hot

-- Mix together eggs, flour, milk, vanilla, butter, and cinnamon

-- Pour mixture into skillet and place skillet in oven. Bake 20-25 minutes until golden brown on top.

-- Remove from oven and sprinkle with confection sugar.


Apple Slices for Dutch Pancake Topping

-- 8 Medium fresh local apples, peeled, cored and segmented into 6-8 slices depending on size of apple

-- 1 1/2 cups brown sugar

-- 1/2 tsp Cinnamon

-- 1/2 tsp Salt

-- 1/4 cup fresh lemon juice

-- 1/2 cup Cornstarch

Toss apples in mixture, and put into an appropriate size pot on the stove, low heat. Add 3 cups of local cider or apple juice, and allow mixture to simmer in the juices. It will thicken slightly, but still be nice and saucy. Apples should be fork tender. Can reheat easily on stove, or for holding purposes, pour apple mixture into serving dish, cover with foil, and keep warm near the stove, or in a low oven until needed.