Sunday, June 22, 2014

Baked Dutch apple pancake recipe

I recently adapted a recipe for big Dutch apple from the January 2014 issue of Sunset Magazine. Thanks to a test by fellow chef Paul Kleiforth, I added caramelized apples to the original recipe. The result is a wonderful breakfast dish. It's a refreshing alternative to hot griddle cakes or French toast.

After testing Paul's baked Dutch apple pancake on staff at Oakland Feather River Camp last month, I introduced it to the adult campers of the art camp this week. They loved it. After receiving several compliments from the older campers, many in their sixties and seventies, I will place it on the menu every other week.


I prepared six 2-1/2-inch hotel pans of the baked apple pancake for around 140 adult campers Friday. The picture shows me portioning eight cups batter into each pan. Liquid eggs stand in for fresh eggs at Oakland Camp. Use 14 large or 16 medium eggs if you don't buy liquid eggs. To date, I've simultaneously baked six pans in the oven.

One pan will serve 25 campers. At Oakland Camp, we place a pan of plain scrambled eggs on the vegetarian line for campers that prefer them.

8 ounces butter
1/2 can sliced apples, drained, juices reserved
2 ounces sugar
1.5 pounds eggs
3 cups all-purpose flour
1 cup reserved apple juice
2 cups milk
Toppings: nutmeg, powdered sugar, lemon wedges and honey

Place butter in a 12 by 20 by 2-1/2-inch hotel pan and set on lowest rack of oven. Preheat oven to 425 degrees in a conventional oven or 375 degrees in a convection oven. Combine apples and sugar. Remove pan from oven and place apples in pan. Return to oven and cook until lightly caramelized, 10 to 15 minutes.

While the apple caramelizes, quickly mix batter. Put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk and juice, then slowly add flour; continue whirling 30 seconds. (Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.)

Remove pan from oven and pour batter over apples. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, rotating pan halfway through baking. When working with multiple pans in the oven, rotate from top to bottom shelves if necessary for even cooking.

Dust pancake with nutmeg if desired, then powdered sugar. Cut as desired and serve with more powdered sugar and lemon wedges, plus a drizzle of honey if you like.

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