Mini Pennsylvania Dutch Apple Pancakes
1 tablespoon unsalted butter
1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1 teaspoon grated lemon zest
confectioner’s sugar for dusting
Preheat an oven to 400°. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms.
Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.