APPLE PANCAKE
This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream
Provided by starmaster25
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
- Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
- Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.
Nutrition Facts : Calories 653.6 calories, Carbohydrate 86 g, Cholesterol 421 mg, Fat 28.4 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 14.6 g, Sodium 525.1 mg, Sugar 64 g
APPLE PANCAKE
Provided by Molly Yeh
Time 50m
Yield 1 pancake (3 to 4 serving)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In an 8-inch nonstick skillet over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon cinnamon and a pinch kosher salt. Melt together and whisk to combine. Turn the heat up to medium and bring the mixture to a boil. Allow to boil vigorously for 2 to 3 minutes. Carefully add the apples and toss around until the apples are fully coated in the caramel. Reduce the heat to low and allow to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent. Place the skillet onto a parchment-lined baking sheet (to catch any bubbled-over caramel) and bake for 5 minutes while you prepare the batter.
- In a large 8-cup liquid measure or large mixing bowl, beat the eggs and granulated sugar until frothy. Add the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg if using. Whisk to combine until no longer lumpy.
- Open the oven and carefully remove the pan. Pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. (Beginning on the sides and working inward gives the pancake better structure instead of just pouring all of the batter in the middle. This will also ensure that the pancake "souffles" evenly). Place back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark. Remove from the oven and allow to settle for a minute or two. Carefully invert on a plate. Sprinkle with flaky salt and serve immediately.
APPLE TOPPING FOR PANCAKES, WAFFLES & SUCH
A cinnamon-y fruit topping that tastes great over pancakes, waffles, oatmeal, etc. From the Black Dog Inn B&B in Estes Park, Colorado. Mix and match different kinds of apples for a more robust flavor. Also good with a few raisins or dried cranberries thrown in; just make sure to add a little more water or juice to allow them to plump up enough.
Provided by winkki
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in saucepan.
- Bring to a boil, reduce heat, and simmer until apples are tender, approx 15-20 minutes. Add more water as needed while simmering.
- Softened apples can be left chunky or processed in a blender for a smoother sauce.
- Return to pan and add brandy as desired.
- When ready to serve on pancakes, re-heat and top with applesauce and whipped cream.
Nutrition Facts : Calories 361.3, Fat 0.6, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 92.7, Fiber 5.7, Sugar 82.4, Protein 1.4
APPLE PANCAKES: APFELPFANNKUCHEN
It is imperative that you use a well-seasoned omelet pan or skillet with gently sloping sides for cooking these big pancakes, otherwise they'll stick and be difficult to turn or remove. Old German hands can flip Apelpfannkuchen without batting an eye, but inexperienced cooks may have trouble. The fastest (but most difficult) method is to brown the pancakes on both sides in the skillet. Slower but practically foolproof is the broiler method (which follows) because the pancakes needn't be flipped at all. Although these pancakes aren't very sweet, they are served as dessert. Germans like them plain, but you may prefer to top them with vanilla or lemon sauce or vanilla ice cream.
Provided by Food Network
Categories dessert
Time 50m
Yield 4 (8-inch) pancakes (4 servings)
Number Of Ingredients 14
Steps:
- For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
- For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
- Preheat the oven to 150 to 200 degrees F.
- To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
- Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil-covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
- Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.
APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM
This topping isn't just for pancakes-it can be used on ice cream or as a filling for crepes.
Provided by Claude Tenel
Categories Fruit Filling Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 13.2 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 1.6 mg, Sugar 10.3 g
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
MAPLE-STEWED APPLES
Make and share this Maple-Stewed Apples recipe from Food.com.
Provided by LAURIE
Categories Apple
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel apple or if preferred leave peel on.
- Cut apples into quarters and remove the core.
- Slice the quarters into 1/8 inch thick slices the long way, then cut each slice into inch wide slices.
- Combine apple, syrup, cinnamon and water in small saucepan.
- Cook over medium low heat, stirring occasionally until apple is tender.
- If mixture gets too dry before apple get tender all a bit more water.
- Serve warm.
- (If desired add 2 tbs raisins per apple to the mixture when you begin cooking and increase the water to ¼ cup).
Nutrition Facts : Calories 98.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 15.9, Carbohydrate 21.4, Fiber 2.6, Sugar 17, Protein 0.3
THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE
Found this online while searching for TOPH recipes. Fabulous recipe from The Original Pancake House! The Apple Pancake contains eggs, flour, milk, sugar, cinnamon, vanilla, butter and lots of apples. It takes about 30 minutes to bake in an iron skillet and is served all puffed up and steaming hot. The Apple Pancake really isn't much like a pancake at all. It's more a like a soufflé or really, really moist bread pudding. The only way to truly appreciate it is to try one yourself.
Provided by xpnsve
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
- Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
- When the butter is completely melted remove from oven.
- Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
- Remove the half-way cooked batter from the oven and now add the apple mixture to it.
- Just simply place the apples all over the top of the batter.
- Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
Nutrition Facts : Calories 597, Fat 21.8, SaturatedFat 12.1, Cholesterol 232.7, Sodium 236.4, Carbohydrate 90.9, Fiber 2.9, Sugar 60.1, Protein 12
BAKED APPLE PANCAKE
When we decided to change our restaurant's menu to focus on breakfast all day, we came up with this delicious recipe to feature specialty pancakes. This is one of the customer's favorites!-Debbie and Don Smith, Gatlinburg, Tennessee
Provided by Taste of Home
Time 35m
Yield 1-2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pancake mix, milk, oil and egg. In an 8-in. ovenproof skillet, melt butter. Stir in brown sugar and apple slices; saute until sugar is dissolved. Pour batter over apple mixture. , Cook, uncovered, over medium heat until bubbles form on top of pancake. Bake, uncovered, at 350° for 12-17 minutes or until golden brown. Invert onto a serving platter. Serve with syrup.
Nutrition Facts : Calories 776 calories, Fat 43g fat (19g saturated fat), Cholesterol 179mg cholesterol, Sodium 1051mg sodium, Carbohydrate 89g carbohydrate (56g sugars, Fiber 4g fiber), Protein 12g protein.
APPLE PANCAKES
Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into a sweet, giant pouf dusted with confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a 10-inch cast-iron skillet, melt butter and 3 tablespoons sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt, and remaining tablespoon sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in the center, and puffed around the edges, about 15 minutes. Dust with confectioners' sugar; serve immediately.
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