Special request from younger daughter who is in bad need of comfort food this week.
We used to make these apple pancakes when she was growing up. Sprinkled with powdered sugar they're obviously not something I make often thesedays now that I'm all about healthy eating! But we didn't know any better back then. All that mattered was that they were comforting and delicious!
Dutch Apple Pancakes (makes 4 large)
2 cups All-purpose flour
1/2 tsp salt
4 lrg eggs, lightly beaten
2 cups milk
12 Tbs butter (1/4 lb stick)
2 med. sized tart cooking apples, peeled, quartered, cored and cut into 1/4" thick slices
Syrup for serving (optional)
Combine the flour and salt in a deep bowl. Make a well in center and pour in the eggs. Whisk to gradually blend Then, stirring constantly, pour in the milk in a thin stream and mix until batter is smooth. Do not overmix.
Melt two Tbs butter in a non-stick skillet over moderate heat. When the foam subsides add one fourth of the apple slices to the pan stirring until lightly and evenly browned. Pour in one cup of the batter and cook the pancake for 2 -3 minutes. When it is browned around the edges place a plate over the pan and turn the pancake onto the plate, browned side up. Add 1 Tbs butter to the pan and slide the pancake back in for two minutes longer to brown the underside. Slide out onto a heated plate. With a fork roll the pancake into a cylinder, cover loosely with foil to keep it warm while you fry the remaining pancakes.
Serve as soon as possible with syrup, whipped cream or ice cream.
Variation: Spek pannekoeken (bacon pancakes.) Instead of apples cook 8 slices of bacon and use two in the center of each pancake.