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Pannekoeken (Baked Apple Pancake)


2 tablespoons coconut oil or butter
4 Granny Smith 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
6 eggs
1 1/2 cups 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)


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 caramelise, 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 or whisk until smooth.

When the oven is fully preheated remove the heated baking dish, and add 2 tablespoons butter, brushing the sides and bottom. Add the caramelised apples and spread out evenly on the bottom. Pour the batter over top. Grate with extra nutmeg if you like.

Lower heat to 400F. Place on the middle rack with ample room on top and bake 30 minutes or until beautifully puffed and deeply golden.
Serve immediately with maple syrup. Feel free to sprinkle with powdered sugar.

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