Dutch Pannenkoeken with Apple & Cinnamon
Thin, lacy Dutch pancakes served with spiced sautéed apples and a dusting of powdered sugar. These golden crepes are light, crispy-edged, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 9g
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 2 medium apples, any eating variety
- 4 tablespoons butter, divided
- ½ teaspoon ground cinnamon
Instructions
- 1
Pour the flour into a large mixing bowl, then add the milk and eggs; whisk vigorously with a fork or wire whisk for about 1 minute until the batter looks smooth with no flour lumps visible—it should flow like thin cream.
- 2
Set a 10-inch non-stick skillet on the stovetop over medium-high heat and add 1 tablespoon butter, swirling the pan as the butter melts until it coats the entire bottom, about 30 seconds.
- 3
Slice each apple from top to bottom into 1/8-inch-thick slices, discarding the core and seeds, so you have 16–20 thin apple slices that you can see light through.
- 4
Pour 1/4 cup batter into the hot skillet, then immediately tilt and rotate the pan in a circular motion so the batter spreads thinly across the entire bottom in a single layer, about 20 seconds.
- 5
Cook for 60–90 seconds without moving the pan until the bottom looks golden-brown (like caramel) and the top surface looks dry and matte, no longer shiny.
- 6
Using a thin spatula, slide it completely under the pannenkoek, then flip it by lifting the edge with the spatula and flipping the whole pancake in one motion to land flat on the other side.
- 7
Cook the second side for 30–45 seconds until it is light golden-brown, then slide onto a clean plate.
- 8
Repeat steps 4–7 with the remaining batter, adding 0.5 tablespoon butter to the skillet before each new pannenkoek, for a total of 4 pannenkoeken.
- 9
Return the skillet to medium heat and add the remaining 1.5 tablespoons butter, swirling until it melts and coats the bottom, about 30 seconds.
- 10
Add all the apple slices and the cinnamon to the hot butter, then stir gently with a wooden spoon every 10 seconds.
- 11
Cook the apples for 4–5 minutes until the slices are tender and can be pierced easily with a fork, and the edges look lightly caramelized.
- 12
Place each warm pannenkoek on a serving plate and mound the sautéed apples in the center; dust with powdered sugar if desired and serve immediately.
Tools you’ll need
- large mixing bowl
- fork or wire whisk
- 10-inch non-stick skillet
- cutting board
- sharp knife
- wooden spoon
- thin metal spatula
- clean plate
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