I grew up in the town of Sequim (pronounced “Skwim”), Washington, on the Olympic Peninsula. Of all the things I miss the most about Sequim, I think it has to be the apple pancake served at the Oak Table Cafe. They are famous for this pancake! It is filled with apples, oven baked like a soufflé and covered with a rich cinnamon glaze. My mouth waters just thinking about it! If you are ever traveling through Sequim, you must stop by and try it. You will not be sorry! I am half tempted to make the trip across country just to have some myself!
Since moving from Sequim, I have been trying to recreate this drool inducing convection on a number of occasions. I have tried a number of recipes and nothing quite did it for me. I will be trying the following recipes on Easter Sunday for brunch. I can hardly wait! *crossing fingers*
Dutch Apple Pancake
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
Ingredients:
4 tablespoons butter
3 large Granny Smith apples (peeled, cored and cut into 1/4 inch slices)
1/2 cup sugar
1 1/2 tablespoons cinnamon
5 eggs
3/4 cup flour
3/4 cup milk
Preheat oven to 400°F.
In a large skillet, melt 3 tablespoons of butter. Saute apples until tender, 5-6 minutes. Mix together the sugar and cinnamon, reserving 1/8 cup. Pour the remaining mixture over the apples and stir until well mixed.
Spread the apple mixture into a greased 10×15 inch glass baking dish. (Note: This step can be done the night before and refrigerated. Just place the apples, uncovered, in the preheated oven for 10 minutes so they heat up.)
In a mixing bowl, combine the eggs, milk and flour, mix until smooth. Pour the batter evenly over apples and place in the oven on the middle rack for 12-15 minutes, until it begins to puff and the edges start to crisp.
Remove from the oven and sprinkle with reserved cinnamon and sugar mixture. Dot with remaining butter (about 1 tablespoon) and return to the oven for another 12-15 minutes or until pancake is puffed and peaked.
Best served hot with maple syrup or apple cinnamon sauce.
Apple Cinnamon Sauce
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 2 cups
1/2 cup packed brown sugar
1/3 cup water
2 tablespoons butter
1 teaspoon cornstarch
1/2 teaspoon cinnamon
3 medium apples, peeled and sliced
In a saucepan, bring brown sugar, water, butter, cornstarch and cinnamon to a boil; boil until thick (about 2 minutes), stirring frequently.
Stir in apples; cook until tender (about 10-12 minutes).
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