Best 10 Mini Dutch Apple Pancakes Recipes

PANNEKOEKEN (BAKED APPLE PANCAKE)

Steps:

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

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.

MINI DUTCH APPLE PANCAKES

Steps:

• 1. Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
• 2. In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
• 3. In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
• 4. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners' sugar and serve immediately.

POFFERTJES (DUTCH MINI PANCAKES)

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH PANCAKES

Steps:

• Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
• Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

GERMAN APPLE PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

DUTCH BABY PANCAKE WITH APPLES

Steps:

• Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
• In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.

GERMAN MINI APPLE PANCAKES

Steps:

• Heat oven to 450'F.
• Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
• Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
• Over a medium heat melt a little butter and add the apple pieces.
• Cook gently for 10-12 minutes until lightly caramelised.
• Leave to cool for about 5 minutes.
• Divide evenly into the 6 muffin pans.
• Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
• Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
• Tip out from tins so that apples are on top.
• Dust with a little icing sugar.
• Serve with whipped cream.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.