“Mouthwatering Dutch Brunch: Indulgent Pancakes with Apple Compote & Bacon”

Allergens

Milk, Eggs, Wheat (gluten-free alternative: use gluten-free flour)

Ingredients

• 1 1/2 cups all
• purpose flour 2 cups milk 2 eggs 2 tbsp sugar 1 tsp vanilla extract 1/4 tsp salt 2 tbsp unsalted butter, melted and cooled For the Apple Compote: 3 cups apples, peeled, cored, and chopped 1/2 cup sugar 1/2 cup water 1 tsp ground cinnamon 1/4 tsp ground nutmeg For the Bacon: 12 slices thick
• cut bacon

Instructions

1. In a large bowl, whisk together flour, milk, eggs, sugar, vanilla extract, and salt until smooth. Stir in melted butter. Cover and refrigerate for 30 minutes.
2. While the batter is resting, prepare the apple compote by combining apples, sugar, water, cinnamon, and nutmeg in a saucepan. Cook over medium heat until the apples are tender, about 15 20 minutes. Set aside to cool.
3. Preheat a non stick griddle or skillet over medium heat. Pour 1/4 cup of batter per pancake onto the griddle, and cook until bubbles appear on the surface. Flip and cook until golden brown. Repeat with remaining batter.
4. Cook bacon in a large skillet over medium heat until crispy. Transfer to paper towels to drain.

Chef’s Insight

The key to fluffy pancakes is allowing the batter to rest before cooking

Notes

Serve with warm maple syrup or whipped cream for added indulgence