Apple pannekoeken is classic. In this version, we sautéed the apples on the stovetop and than added to the finished pannekoeken. If you like, add walnuts or cranberries to the apples.
For the Pannekoeken:
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
1. Place the butter in a Dutch Baby pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 425 degrees. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan.
5. Bake for 15 to 18 minutes or until the top starts to turn golden brown.
For the topping:
2 or 3 medium cooking apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2/3 cup brown sugar
1/3 cup walnut pieces
1/3 cup butter
1 tablespoon four
1. Peel, core, and thinly slice the apples. Mix the cinnamon, nutmeg, cloves, and brown sugar together in a medium bowl. Add the apples and walnuts. Set aside.
2. In a large saucepan, melt the butter over low heat.
3. Add the apple mixture and cook over medium heat, stirring often, until the apples are nearly tender and the syrup is bubbly.
Spread this directly over a freshly baked pannekoeken or over an intermediate filling such as our cream cheese filling.