Apple pancakes stack up as a favorite Sunday dish


Vernita Riebel of Algonquin, Ill., was looking for a recipe for a Dutch Apple Pancake that is sold in many Chicago restaurants. "The apples are baked inside; it is about 2 inches high," she wrote.

Theresa Wellborn of Baltimore sent in a recipe that she has made for her family many times. "It is a favorite Sunday morning treat, which came from the Oct. 15, 1995, issue of Good Housekeeping magazine," she said.

Valerie Wetstone of Columbia wanted to make lemon marmalade but was unsuccessful in finding a recipe. She wrote that her aunt introduced her to this "English breakfast treat." Mary Mollgren of St. Augustine, Fla., responded with a recipe from "Mrs. Beeton's Cookery Book," which, she says, "I brought with me from England."

Dutch Apple Pancakes

Serves 6

2 tablespoons butter or margarine

1/2 cup plus 2 tablespoons sugar

1/4 cup water

6 medium Granny Smith or Stayman Winesap apples, peeled, cored and cut into 8 wedges

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1/4 teaspoon salt

About 45 minutes before serving, preheat oven to 425 degrees. In a 12-inch heavy skillet with an oven-safe handle, over medium-high heat, heat butter, 1/2 cup sugar and water until boiling. Add apple wedges; cook about 15 minutes, stirring occasionally, until apples are tender and sugar begins to caramelize.

Meanwhile, in a blender at medium speed, blend eggs, milk, flour, salt and 2 tablespoons sugar until batter is smooth. When apple mixture in skillet is lightly caramelized, pour batter over apples. Place skillet in oven; bake pancake 15 minutes or until puffed and golden. Serve immediately. Serve with warmed maple syrup and sprinkle a little cinnamon and sugar over top.

Tester Laura Reiley's comments: "The caramelized apple part of this dish resembles a tarte Tatin, a classic French apple tart. The pancake batter puffs up, enfolding the rich, caramelized apples. It is imperative that it is eaten immediately, as the pancake part deflates and wrinkles quickly. I felt that the syrup was unnecessary, as the apples create their own kind of 'syrup' within the pancake."

Lemon Marmalade

Serves 6 pints

1 1/2 pounds lemons (about 7 medium)

6 cups water

3 pounds sugar

Wash the lemons and grate the peel finely (removing some of the white pith if very thick). Cut up the fruit, putting aside the seeds and coarse tissue. Put the fruit and grated peel in a large bowl with 5 cups water.

Put the seeds, pith and coarse tissue in a basin covered with 1 cup water. Leave all to soak for 24 hours.

The next day, tie seeds, pith and coarse tissue in a cheesecloth bundle and put with fruit and grated peel in a heavy stockpot. Bring to a boil and simmer gently for about 1 1/2 hours, until the peel is tender and the contents of the pan are reduced by at least one-third. Remove the cheesecloth bag. Add the sugar, stir until dissolved, then bring to a boil and boil rapidly until the mixture thickens (about 15-20 minutes). Cool slightly and skim top of mixture if foam forms. Spoon into clean, hot canning jars and seal with canning lids.

Tester Laura Reiley's comments: "The pectin in the seeds and pith of the lemons is sufficient to create a softly gelled marmalade. The peel could also be zested, as opposed to grated, to resemble the long strands of peel in many English citrus marmalades. The tissue from the lemons, combined with the grated peel, gives the marmalade a little bit of texture."

Recipe requests

* William Schwab of Frederick requested a recipe that his mother called "Maudeshen, which is a noodle dough stuffed with chopped spinach, something like ravioli, but Mom shaped them like a turnover and boiled them. I'm in my 80s, do most of the cooking and would like to taste them one more time."

* Donna Lee Mayhew of Dundalk writes, "I need the help of coconut lovers to find a recipe for making coconut watermelon sticks. They are the kind you find in the candy shops on the boardwalk in Ocean City."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 09/22/99

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