Fat Pancakes With Dutch Fried Apples
These fluffy pancakes are a delightful treat, perfect for a leisurely weekend breakfast or a cozy dessert. The batter, made with eggs, flour, sugar, and milk, creates a thick yet smooth texture that cooks up beautifully on a griddle or frying pan. Topped with caramelized Dutch fried apples, a sprinkle of icing sugar, a touch of advocaat, and a dollop of whipped cream, these pancakes are sure to be a crowd-pleaser at any mealtime gathering.
— Constant Cookbook
Ingredients
- 3 large eggs
- 300g/10oz self-raising flour
- 150g/5oz granulated sugar
- 100ml/3fl oz milk
- 1tbsp sunflower oil
- 50g/2oz butter
- , to taste icing sugar
- 3 peeled apples
- 1 gill advocaat, or to taste
Instructions
- Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.
- Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.
- The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes.
- For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted.
- Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.
- Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream.
Cook Time
30M
Prep Time
PT30M
Yield
Makes about 15 pancakes
Comments
No comments found.