Dutch Pancakes (Pannekoek) with Apple Stroop

Step 1

In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together the wet ingredients.

Step 2

Slowly pour the wet ingredients into the dry ingredients while whisking the batter to avoid any lumps. When the dry ingredients absorb all the liquid, add more. Repeat this process two to three more times until the batter is a smooth, loose liquid with no lumps. Set aside and let rest while you prepare toppings.

Step 3

In a small bowl, juice the lemon and combine 1/2 cup of water. Peel, core, and slice the Gala apples. The slices should be less than 1/4 cm. thin. Place the sliced apples in the lemon water mixture to avoid browning.

Step 4

In a non-stick skillet, melt unsalted butter over medium heat. Sauté the apples on both sides until the apples get color and are soft. Remove the apples from the pan and set aside.

Step 5

Cut the prosciutto into slices and layer on a plate. Place paper towels between the laters of prosciutto to avoid them from sticking together.

Step 6

In a 10" in. non-stick skillet, melt about 1/2 - 1 teaspoons of unsalted butter. Once the butter has melted, pour 1/3 cup of the batter into the pan. Quickly swirl the batter around the pan to completely cover it. Place prosciutto and apple slices on the pancake batter before it cooks on top. Let the pancake cook for 1 - 2 minutes or until it is golden brown. Gently flip the pancake over and cook for another 1 - 2 minutes.

Step 7

Repeat the cooking process for every pancake. In between every pancake, place a paper towel sheet to avoid the pancakes getting soggy and sticking together. Serve with warm apple Stroop and enjoy!

Step 8

The apple Stroop can be made one day ahead.

Step 9

In a large saucepan, stir together the apple juice, sugar, ground cinnamon, and salt together. Bring the syrup to a boil for about 30 minutes or until it reduces to half and reaches 235°F on a candy thermometer. This step is important so the syrup has the correct viscosity.

Step 10

Once the syrup has reached the correct temperature, add the molasses and mix until combined. Let the syrup cool down completely. Store in an airtight container in the refrigerator until you are ready to use it.