Recipe: The Ultimate Apple Pancake Recipe
My family absolutely loves this larger-than-life pancake that I make. Its utterly sinful, and a shameless clone of the apple pancake you’ll find also at the Original Pancake House.
INGREDIENTS:
- 5 tablespoons butter
- 2 granny smith apples (peeled, cored, and sliced thin)
- 1 tablespoon cinnamon
- 1 cup flour
- 1 cup milk
- 1/4 teaspoon pure vanilla extract
- 4 eggs
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- Preheat oven to 425° F. Place oven rack in the middle of your oven.
- In a small bowl, combine sugar and cinnamon; set aside.
- In a large bowl, combine eggs, flour, and milk; beat until batter is smooth (the batter will be thin, but very smooth and creamy); set aside.
- In a large heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet or 12-inch non-stick pan) over medium heat, melt butter, tilting pan to cover sides.
- Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.
- Pour prepared pancake batter over the apples into the baking pan.
- Place pan in preheated oven and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly in the center); remove from oven.
- Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and cinnamon will be on top). Once out of the oven, the pancake will begin to deflate.
- To serve, cut into serving-size wedges and transfer to individual serving plates.
