Mini Dutch Apple Pancakes
Fluffy, golden-brown pancakes filled with tender slices of cinnamon-spiced apples make for a delightful treat that's perfect for a cozy breakfast or brunch. This recipe combines the comforting flavors of apples, cinnamon, and a hint of lemon zest, creating a warm and inviting dish that is sure to impress. Enjoy these delicious apple pancakes dusted with a sprinkle of confectioners' sugar for an extra touch of sweetness on top.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1 large Granny Smith apple, peeled, cored
- and cut into 1/2-inch slices
- 3 Tbs. granulated sugar
- 1/2 tsp. ground cinnamon
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1 Tbs. sour cream
- 1/8 tsp. salt
- 1 tsp. grated lemon zest
- Confectioners' sugar for dusting
Instructions
- Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
- In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
- 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. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners' sugar and serve immediately.
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