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Dutch Apple Pancake Puffs presented by Buckley Hall Inn Bed and Breakfast
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Preheat over to 400 degrees, grease 6 1/2" round pans or ceramic dishes
1T unsalted butter
1 large apple, peeled and sliced
1/4 cup sugar
1 t ground cinnamon
Melt the butter in small pan; add apple, sugar and cinnamon. Sauté until apple is soft (5 minutes) Set aside.
3 eggs
3/4 cup all purpose flour
3/4 cup milk
1 T sour cream
1/8 t salt
Whisk eggs until frothy. Mix in milk and sour cream. Add flour mixed with salt all at once and whisk just until smooth. Don’t be concerned if the batter is lumpy. Don’t over whisk. Pour equally into prepared pans. Top with apple slices and pour syrup from pans over apples. Bake 15 to 20 minutes. The pancake will be puffy. Slide out of pan onto plate, sprinkle with powdered sugar.
A slice of Buckley Hall Inn’s ham loaf or regular sausage is a perfect companion to this pancake.
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Buckley Hall Inn Bed and Breakfast
Mathews, Virginia
Graciously restored 1850 Georgian Home in Mathews Court House, convenient to all Chesapeake Bay area attractions.
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Click here for pictures and information about the inn.
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More Buckley Hall Inn Bed and Breakfast Recipes:
Eggs Florentine
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