Stacked Pannenkoeken with Caramelized Apples
Thick, creamy Dutch pancakes stacked high with buttery caramelized apples and a crack of cinnamon. One skillet, 25 minutes, pure comfort on a plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 2 medium apples, firm (Granny Smith or Honeycrisp)
- 4 tbsp butter, divided
- 3 tbsp granulated sugar
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
- 1
Whisk flour, eggs, milk, and a pinch of salt in a bowl until smooth. Let rest 5 minutes.
- 2
Slice apples into 1/4-inch rings, removing cores. Toss with lemon juice to prevent browning.
- 3
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming. Lay apple slices flat and sear 2 minutes per side until golden at edges.
- 4
Sprinkle sugar and cinnamon over apples. Toss gently to coat and caramelize for 1 minute. Transfer to a plate.
- 5
Reduce heat to medium. Add 0.75 tbsp butter to the skillet. Pour 1/3 of batter, tilt to spread into a thin 8-inch round. Cook 3 minutes until set and golden on bottom.
- 6
Flip and cook 1 more minute until light brown. Slide onto a plate. Repeat with remaining batter, using 0.75 tbsp butter per pancake.
- 7
Stack all three pancakes, layering apples and syrup between each. Serve immediately.
Tools you’ll need
- 12-inch skillet or frying pan
- mixing bowl
- whisk
- cutting board
- chef's knife
- plate
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