It’s been a few months since I’ve made anything that was worthy of posting onto the blogosphere. I hope everyone has been eating well.
So anyone who has ever stepped foot into a pancake establishment (i.e. Waffle House, Original Pancake House or IHOP) has probably ordered the Dutch baby pancake, of the apple variety.
If you do not know what I’m talking about, it’s basically a ginormous pancake baked with fresh granny smith apples, generally served with a big scoop of vanilla ice cream and a carafe of coffee. A glorious combination of flavors happening right there!
A few weeks ago, I found myself at home with a carafe of coffee, granny smith apples and some vanilla ice cream. So I decided to make my very own Dutch apple pancakes. My version is vegan made with Earth Balance butter, soy milk and SO Delicious vanilla ice cream.
The pancake fluffs up nicely and is moist and delectable. This sweet treat is so decadent you won’t even notice its vegan.
Dutch Apple Pancakes
2 granny smith apples
2 tablespoon butter
2 tablespoon brown sugar
1/2 teaspoon cinnamon
1 cup flour
2 teaspoon baking powder
1 teaspoon salt
1 1/4 cup soy milk
2 tablespoon canola oil
2 tablespoon maple syrup
Sift flour, baking powder and salt in a medium bowl. Whisk in the soy milk, canola oil and maple syrup until well combined.
Peel, core and cut up the apples into 1/2 inch cubes.
Melt the butter in a in a large cast iron skillet over medium heat. Add the apples, brown sugar and cinnamon and sauté until apples begin to soften. Gently pour batter mixture over the apples. Bake in preheated oven for 20-25 minutes at 350 degrees.
Remove from heat and let cool. Slide pancake onto serving platter and cut into wedges. And what is a baked apple pancake without a big scoop of vanilla ice cream?