Harvey's Butter Rum Batter Dutch Apple Pancake

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"This variation on the traditional baked Dutch Apple Pancake uses Harvey's Butter Rum Batter instead of melted butter and sugar. The Harvey's Butter Rum Batter improved the texture and added a special flavor. Try this recipe for a special brunch. It also makes a nice dessert."
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4 servings yields 1 10-inch pancake
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Preheat oven to 375 degrees.
  2. Blend milk, flour, 3 tablespoons Harvey's Butter Rum Batter, and eggs in a blender or food processor and set aside to rest while you prepare the apples.
  3. Quarter, core, and thinly slice the apples (peel or leave peel on, your choice).
  4. Melt the remaining 3 tablespoons Harvey's Butter Rum Batter in a 10-inch skillet with an ovenproof handle.
  5. Saute the apples in the melted Harvey's Butter Rum Batter for abut 5 minutes, until they are just cooked but not mushy.
  6. Arrange the apples evenly in the skillet.
  7. Give the batter another buzz in the blender to make sure it's well mixed.
  8. Poor the batter evenly over the apple slices and place the skillet into the preheated oven.
  9. Cook the pancake for 15 to 20 minutes until the batter is completely cooked and the top is brown.
  10. Cut into quarters and serve directly from the pan.