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    You are in: Home / Recipes / Dutch Oven-Puffed Apple Pancake Recipe
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    Dutch Oven-Puffed Apple Pancake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Alan in SW Florida's Note:

    I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees Fahrenheit.
    2. 2
      In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
    3. 3
      In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
    4. 4
      Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
    5. 5
      Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
    6. 6
      Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

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    Ratings & Reviews:

    • on November 26, 2009


      I have tried several recipes for dutch oven pancakes, and each is slightly different- but all have turned out lovely. This was no exception! It puffed up beautifully in the oven, and although it did fall- as all have so far- it still tasted great. I love the idea of baking the apples right into the pancake- I have been sauteing mine in butter and cinnamon & brown sugar, but this was great & without the added calories. I made a couple of changes- I used whole spelt flour instead of all purpose and only 2 tbsp. of organic cane sugar. I used unsweetened organic soy milk instead of cow milk and used about half as much butter- which worked great, but a more would have given a yummy buttery taste. I also baked a little hotter, 400F, to adjust for my oven. Thanks for this great recipe!

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    • on October 03, 2008


      This was my first attempt. 6 table spoons of butter is WAY too much! I cooked the pancake for 18 minutes at 450 in an iron skillet. The top was browning and looked puffy. Once out of the oven it flatten. The edges and bottom were burned. It tasted more like an apple omelet than an apple pancake. It sat in your stomach very heavy. My three year old who loves apples and pancakes would not touch even the unburned pieces. This was not one of our favorite recipes.

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    • on September 04, 2007

      I tried to make this last weekend while camping. We burned it pretty good. Becareful with your temps over an open fire. It still sounds good and I will test it out at home before I venture to the camp fire again. Thanks

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    Read All Reviews (4)


    Nutritional Facts for Dutch Oven-Puffed Apple Pancake

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.9
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 13.2 g
    Cholesterol 210.8 mg
    Sodium 369.3 mg
    Total Carbohydrate 46.5 g
    Dietary Fiber 2.4 g
    Sugars 23.1 g
    Protein 9.0 g

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