Pannekoeken

Put 1/4 cup butter in to a cast iron skillet (or whatever baking dish you like, a pie plate will do). Put your baking dish onto the center rack of the oven and begin pre-heating the oven to 400 degrees F. Once the butter has melted, usually by the 300 degree mark, remove the skillet from the oven and set aside.

Whisk the eggs and salt in a medium bowl. Add in the milk and give it a quick stir (due to allergies, I always substitute cow’s milk for regular almond milk). Then whisk in the flour until the batter is almost smooth, no need to over stir.

Pour the batter in to the skillet and bake in the fully heated oven for 20-25 minutes. The top should be starting to turn a golden brown colour when it’s done. The edges of the pannekoeken may rise and puff up, depending on what kind of dish you use, and that’s perfectly fine (and definitely yummy).

Cut into slices, or feel free to devour as it is, just be careful since it will be hot. Or serve with the topping below.

Optional Apple Topping:

Melt 2 Tablespoons of butter in a large pan over medium heat. Put the apples in the pan and stir them around to coat them in the butter. Then squeeze the lemon over the apples and pour in a half cup of REAL maple syrup. (I approximated how much syrup I ended up adding since I adjust it to taste as the apples cook down). Ideally the lemon should brighten the flavour, not make the topping tart, so adjust for that. We’re looking for juicy, not drowning. Depending on the type of apple used it will take 10-15 minutes to cook them, stirring occasionally. The apples are done when they are tender with just a little firmness near the center of each slice.