• Preheat the oven to 170°C/340°F.
• Cut the apple into thin slices. It's up to you if you want to take the skin off the apple.
• Heat up a non-stick pan to medium heat, add the butter, half of the maple syrup and place the apple slices nicely in the pan. Let it all caramelize for 5 minutes.
• Use the time to make the dough. Add the eggs, together with rest of the maple syrup, milk, cinnamon, salt, lemon juice and lemon zest and stir in the flour. Make sure you don’t have any lumps. We recommend using a hand blender for this.
• Optional: add in the ginger powder.
• Pour the mix into the pan. Let it cook for another 2 minutes, then place the pan in the oven for 12 minutes. Make sure your pan is oven-proof!
  
• Take out this lovely Dutch Apple Pancake 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 - method 2

• 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.