Otters Pond B&B Mini Dutch Apple Pancakes
4 eggs 1 tsp. grated lemon zest
1 c. milk 1 tsp. vanilla
1 c. flour 1 Tbsp. sour cream
1/8 tsp. salt Confectioner’s sugar
Preheat oven to 425 F. Generously spray three 6 ½ inch cast iron frying pans with non-stick cooking spray.
2 Tbsp butter ¼ c. sugar
¼ tsp. ground cloves ¼ tsp. ground allspice
½ tsp. cinnamon ½ c. dried cranberries
1 large Granny Smith apple, peeled, cored, and cut into 1/8- inch slices.
In a separate sauté pan over medium heat, melt butter; add apple, granulated sugar, cinnamon, cloves, allspice and cook, until apple begins to soften and brown lightly, 35 minutes. Stir in cranberries. Remove from heat and set aside.
Batter: In a blender add eggs and milk; slowly add flour, salt, sour cream, vanilla and lemon zest. Blend slowly 3 minutes until a smooth batter forms. Place 1 cup batter in each prepared pan. Spoon or hand place (plastic gloves) apple mixture on top of batter.
Bake until pancakes are puffed and golden brown, 1520 minutes. Place on a warm plate and dust with confectioners’ sugar. Serve immediately with lemon wedges, warm syrup, and vanilla yogurt. Wonderful with Cajun sausage.