Modernized Dutch Apple Pancakes

Preheat oven to 170°C (340°F).

Cut the apple into thin slices. It’s up to you if you want to peel the apple. Heat a nonsticking pan to medium heat. Add butter, half of the maple syrup and place the apple slices nicely in the pan. Let caramelize for 5 minutes.

Meanwhile, make the dough. Add eggs with remaining maple syrup, milk, cinnamon, salt, lemon and zest. If using, add ginger powder. Stir in the flour. Make sure you don’t have any lumps.

Pour mixture into the pan. Cook for another 2 minutes, then place the pan in the oven for 12 minutes.

Remove from oven and enjoy! For perfect presentation, after removing from the oven, lay a large plate over the pan, turn both upside down, and let the pancake plop onto the plate.

Optional alternative method: As an extra step when making the batter, you can separate the eggs. Beat the egg whites until stiff and gently fold it into the mix. Don’t throw out the egg yolk, that goes into the batter with the rest of the mix.