Olga's Dutch Apple Pancakes
Yield: 1 to 2 servings
- 4 eggs, slightly beaten
- 1 cup milk
- 1 teaspoon vanilla, divided
- 1 tablespoon white sugar
- 3/4 cup flour
- 4 tablespoons butter, divided
- 4 apples, peeled, cored, and sliced
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon rum extract
- 1 teaspoon water
- 1 cup brown sugar
Instructions:Preheat oven to 425 degrees. In a large bowl combine eggs and milk. Add sugar and 1/2 teaspoon vanilla. Sift in flour and mix, but do not over beat batter.
Heat a baking pan in the oven for 10 minutes. Remove from oven and melt 2 tablespoons butter in pan, swirling around the sides; drop spoonfuls of batter into hot pan and put back into oven. Bake for 20 minutes, checking occasionally for doneness.
In another bowl, combine apples, cinnamon, ginger, remaining 2 tablespoons butter, remaining 1/2 teaspoon vanilla, rum, water, and brown sugar.
Pour into saucepan and heat over medium heat, allowing ingredients to caramelize without over-cooking the apples. Syrup should be slightly thick and the apples still together.
Remove pancakes from oven.Top with apples and serve.