Three hundred years ago in the Rondout Valley, perhaps the Dutch settlers made this delicious dessert. It's great for brunch, too!
- 3 large eggs
- ¾ cup milk
- ¾ cup white or whole wheat flour
- ½ teaspoon salt
- 1½ tablespoons butter
- 3 medium-sized tart apples, peeled or not, cored and thinly sliced
- ¼ cup butter
- ¼ cup maple syrup, honey or sugar
- Powdered cinnamon and nutmeg
- 2 tablespoons melted butter (optional)
- Powdered sugar
Preheat the oven to 450ºF.
Beat together the eggs, milk, flour and salt until smooth. In a heavy 12-inch nonstick or well-seasoned oven-safe skillet, melt about 1½ tablespoons butter. When it is hot, pour in the batter and put the skillet in the oven. After 15 minutes, pierce large bubbles with a fork, then lower the oven temperature to 350ºF and continue baking for another 10 minutes until light brown and crisp.
While the baby is baking, in a medium or large skillet, sauté the apples in ¼ cup melted butter for a couple of minutes stirring to coat, then add syrup, honey or sugar. Season with cinnamon and nutmeg. Cook until just tender.
When the pancake is done, slide it onto a large plate, fill with apples, then flop over to fold in half. Drizzle with melted butter and sprinkle with powdered sugar. Serve hot!
2 to 4 servings
From the Stick to Local Farms Cookbook.