Dutch Apple Pancakes

I watched the chef at Pancakes! in Amsterdam make these, which are larger and thicker than crepes. The chef puts raw apples on the pancake, but uses a blowtorch to cook them. I precooked mine. Fill with bacon, sausage, veggies, even leftovers. They are usually eaten rolled up. Top with a fried egg.

Servings: 4



  • 1 cup all-purpose flour
  • 3/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tbsp melted unsalted butter


  • 2 tbsp butter
  • 2 apples, peeled, halved and thinly sliced
  • 4 tsp vegetable oil
  • 1/2 cup grated Gouda cheese


Sift together flour, salt and baking powder. Whisk together eggs, milk and melted butter. Stir wet ingredients into dry. The batter should be thick enough to coat the back of a spoon.

Heat a skillet over medium heat. Add 2 tbsp butter, then apples and cook until apples are tender, about 5 to 8 minutes.

Heat a 10- to 12-inch non-stick skillet over medium heat and add 1 tsp oil. Pour 1/2 cup batter into a pan and swirl to coat the whole pan. Scatter in a thin layer of cooked apples and cook until batter has set and bottom is lightly golden, about 2 minutes. Flip over and cook second side for 1 to 2 more minutes.

Invert pancake onto a plate, apple side up and sprinkle with cheese. Repeat with remaining batter and apples. Eat rolled up.