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Recipe For Traditional Pannekoeken, Food Bytes With Chris Allen

Photo by Chris Allen

Over the weekend I visited with a friend to do some work on a project we’ve undertaken for a couple of years. Beautiful home and quite an adventurer. He made Pannekoeken for us and it was so good I have to share it.

When he brought it to the table he had to hurry because the dish pops up in the oven and settles when you take it out. He was telling me of an eatery in Rochester, MN that is called Pannekoeken and serves the best, and this recipe is like those.

APPLE PANNEKOEKEN

1 stick butter

1 1/2 c. flour

2 apples, peeled & sliced thin

Cinnamon & sugar mixture

1 1/2 c. milk

6 eggs

 

Preheat oven to 400 degrees. Melt butter in 9 x 13 inch pan, tilting to cover the sides. Mix flour, milk and eggs together and pour into the pan. Arrange apple slices on the bottom and sprinkle with cinnamon and sugar mix. Bake at 400 degrees for 30 minutes. Pannekoeken will puff up in the oven and deflate rapidly when serving. Pass the syrup, and sausage for an easy supper.

From what I understand there are minor changes people make to make it their own, but I tasted this one and it was great.

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