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Dutch pancakes

Dutch Pancakes Recipe

Easy to use and can be filled with a filling of your choice. Breakfast pleaser for sure.

Author Celebrate Woman Today

Ingredients

  • 6 eggs
  • 1½ cups all purpose flour
  • ½ tsp Himalayan salt
  • 4 Tbsp butter, divided (1/2 stick = 4 Tbsp)
  • 2 large apples, peeled, chopped I like using Fuji or McIntosh apples
  • 1 can diced tomatoes, drained
  • ¼ cup raisins
  • ¼ cup granulated sugar or coconut sugar
  • 1½ tsp ground cinnamon
  • Confectioner's sugar, optional

Instructions

  1. Preheat oven to 425°F.

  2. Place eggs, milk, flour and salt in blender or food processor container; cover. Blend until smooth; set aside.

  3. Place 2 tablespoons of the butter in 8x8-inch baking dish. Place in oven; heat until butter is melted and baking dish is hot.

    Tilt dish to evenly coat bottom and sides with butter.

    Add batter.

  4. Bake 20 to 25 minutes, or until puffed and golden brown.

  5. Meanwhile, melt the remaining 2 tablespoons butter in large skillet over medium heat. Add apples, diced tomatoes, raisins, granulated sugar and cinnamon; mix well.

    Reduce heat to low; simmer 10 minutes, stirring frequently.

    Remove from heat; cover to keep warm.

  6. Cut pancake into 6 pieces.

    Serve warm, topped with the apple mixture.

    Sprinkle with confectioners' sugar, if desired.