Dutch Pancakes with Speck and Apple Slices

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thin Dutch-style pancakes topped with savory speck and sweet apple slices for a balanced breakfast or brunch. This European-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, milk, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 European cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 150 g all-purpose flour, 250 ml milk, 2 large eggs, and 1/2 tsp salt until smooth and no lumps remain. Let batter rest for 10 minutes.
  2. Step 2: Heat a non-stick skillet over medium heat and add 10 g unsalted butter, swirling to coat the pan.
  3. Step 3: Pour about 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift and bottom is golden.
  4. Step 4: Flip the pancake and immediately top with 50 g speck slices and half the thinly sliced apple (about 1/2 apple). Cook for another 1-2 minutes until speck crisps and apple softens slightly.
  5. Step 5: Transfer to a plate and repeat with remaining butter, batter, speck, and apple slices to make 3 more pancakes.
  6. Step 6: Serve warm, dusted with 1 tbsp powdered sugar if desired for a touch of sweetness.

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