Dutch Apple Pancake

I had never had a Dutch Apple Pancake before and always wanted to try it. I still have granny smith apples that I had bought at the Asheville Farmer's Market a couple of weeks ago, and thought that this would be the perfect time to try it. My kids loved it. It is not too sweet and the apples give you just enough sweetness that it needs.

Where is the time going? I can't believe that we are into our 2nd week of November and less than 2 weeks until Thanksgiving, which then puts me to less than 3 weeks until my husband leaves for Haiti for a week on a missionary trip...and then we all know what is in less than 2 months! yep....the big day that kids live for, and if you are like me...adults too. Too many things that need to be baked and posted about, but not enough time. Hopefully, I can organize myself to get it all done. The one thing that I liked about this pancake was that it was quick and easy, and that is definitely what I need right now to make sure that I can get all of the other things done.

Apple Dutch Pancake

6 eggs

1 1/2 Cup milk

1 tsp. vanilla

1 Cup all-purpose flour

2 Tbsp granulated sugar

1/2 tsp salt

1/2 tsp cinnamon

pinch of nutmeg

1/2 Cup unsalted butter, room temp

4 apples, peeled, cored and thinly sliced

1 Tbsp light brown sugar

Preheat oven to 425 degrees. Combine eggs, milk and vanilla, mix until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Mix until dry ingredients are well incorporated, set aside.

Place butter in a 9X13 inch baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in a baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes. Remove from oven and pour batter over apples, sprinkle with brown sugar and continue baking until puffed and golden, about 20 minutes.

*The pancake will puff in the last 5 minutes of baking.