Dutch Apple Pancake Recipe

Preheat the oven to 400 degrees F. Spray a 9-inch pie pan with a non-stick spray.

Peel, core and cut apple into 1/2-inch slices. In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes.

Remove from heat and set aside.

Batter:

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.

Assembly:

Immediately pour the batter into the prepared pie pan. Put the apple mixture over the pancake batter, trying to keep the apple slices on top of the batter.

Bake until the pancakes are puffed and golden brown, 25 to 30 minutes.

Dust with confectioners sugar and serve immediately.