Dutch Apple Pancake with Warm Cinnamon-Infused Maple Syrup

By Anolon Culinary Team

  • Course:



  • 6 large eggs
  • 1 1/2 cups milk
  • 1 1/2 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 Granny smith apples
  • 1/2 fresh lemon
  • 1/2 cup butter
  • 1/4 cup dark brown sugar
  • 2 tbsp butter
  • 1/2 cup maple syrup
  • 1 cinnamon stick


  1. Crack 6 large eggs into a bowl. Whisk together milk and eggs.
  2. Mix in flour, sugar and salt. Let stand for 30 minutes.
  3. Slice apples into 1/4-inch slices.
  4. Squeeze lemon onto apples to prevent discoloration.
  5. Preheat oven to 425°F and place a skillet in the oven to melt 1/2 cup butter.
  6. Remove the skillet from the oven once butter has melted and the pan is hot. Turn pan to distribute butter.
  7. Pour pancake mixture into the hot pan and bake for 20 minutes.
  8. In another nonstick skillet, melt brown sugar with remaining butter and sauté apples in the brown sugar mix.
  9. Cook apples until they are soft and caramelized.
  10. In a small nonstick pan, heat maple syrup with cinnamon stick, to infuse flavor.
  11. Remove the pancake from the oven and pour the caramelized apple on top of the pancakes.
  12. Serve with whipped cream and syrup.