SHEET-PAN APPLE-SPICE PANCAKE
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the pancake: Preheat the oven to 450 degrees F. Mix the granulated sugar, brown sugar and pie spice in a large bowl. Rub a rimmed baking sheet with 2 tablespoons butter and arrange the apple slices on top in a single layer; sprinkle with 1/3 cup of the sugar mixture. Bake until the apples are tender and the baking sheet is mostly dry, 25 to 30 minutes.
- Meanwhile, whisk both flours, the baking powder, baking soda and salt into the remaining sugar mixture. Whisk the milk, yogurt, eggs and vanilla in a separate bowl. Stir the milk mixture into the flour mixture.
- Pour the batter over the apples and gently spread to cover. Bake until dry on top and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Brush with the remaining 1 tablespoon butter. Let cool 15 minutes.
- Make the glaze: Stir the confectioners' sugar, cider and pie spice in a bowl. Drizzle over the pancake. Cut into squares, invert onto plates and serve with maple syrup and/or whipped cream.
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
GERMAN APPLE PANCAKE
Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.
Provided by Mollie_Cole
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
- Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 236.6 mg, Fat 24 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 13.5 g, Sodium 182.2 mg, Sugar 37.2 g
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.
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
GERMAN APPLE PANCAKE
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it-except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! -Judi Van Beek, Lynden, Washington
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.
Nutrition Facts : Calories 192 calories, Fat 12g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE PANCAKES
My husband loves to wake up to a hearty breakfast. I lightened up a traditional pancake recipe I had in my files so we can enjoy the comforting flavor without all the fat and calories. -Fern Motzinger, Omaha, Nebraska
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, sugar substitute, baking powder, cinnamon and salt. In a small bowl, combine the egg substitute, milk and vanilla; stir into dry ingredients. Fold in apple. , Pour batter by 1/4 cupfuls onto a hot skillet coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
Nutrition Facts : Calories 117 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ONE PAN COUNTRY APPLE PANCAKE
This is a winner! Bring the pan right from the oven to the table so they hear the sizzle. MMMMmm they'll say
Provided by Bergy
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tbsp of butter in a skillet over medium heat and add the apple slices and lemon juice, saute 3 minutes.
- Sprinkle with the sugar& cinnamon.
- Turn up the heat and saute for 3 minutes longer or until theapples are golden but still hold their shape.
- Allow the apples to cool.
- Meanwhile heat the oven to 425 degrees F.
- Mix the batter, eggs,flour, milk, lemon rind& melted 2 tbsp butter.
- Beat until the batter is very smooth.
- In a large oven proof skilet melt the remaining butter.
- Spread the apples over the bottom of the skillet.
- Pour in the batter.
- Bake in the centre of the oven for 20 minutes or until puffy& golden.
- Dust with confectioners sugar, cut into thick wedges and serve at once with Maple syrup or your choice of your favorite syrup.
Nutrition Facts : Calories 278, Fat 15.5, SaturatedFat 8.7, Cholesterol 156.7, Sodium 162.7, Carbohydrate 29.1, Fiber 2.3, Sugar 15.6, Protein 6.9
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.
CARAMELIZED APPLE PANCAKES
These buttermilk pancakes invite warm comfort on nippy fall mornings.
Provided by thedailygourmet
Categories Buttermilk Pancakes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large, seasoned cast iron skillet over medium heat and add butter. Once skillet is hot and butter has melted, add diced apple and sprinkle evenly with sea salt. Toss and stir to coat the apples with melted butter and salt. Cover skillet with a lid for about 2 minutes.
- Remove lid and stir. Reduce heat slightly if apples are starting to brown too much. Cover and cook until apples are soft, 2 to 4 minutes. Remove lid and continue to cook, stirring, until apples are lightly browned all over, about 2 more minutes. Remove from heat and mix in coconut sugar, cinnamon, and apple pie spice. Set aside.
- Sift flour into a medium mixing bowl and add sugar, salt, and baking soda. Mix to combine. Whisk together buttermilk, egg, and melted butter in a second bowl. Pour liquid ingredients into flour mixture; stir just enough to incorporate.
- Heat a lightly oiled griddle over medium-high heat. Pour about 1/4 cup of batter at a time onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Serve pancakes with caramelized apples.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 39.4 g, Cholesterol 79.5 mg, Fat 13.7 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 8.1 g, Sodium 823.6 mg, Sugar 13 g
APPLE PANCAKE
I have been making oven pancakes for years in my iron skillets, but just recently purchased a special oven pancake pan (it looks like a flat wok). This recipe was adapted from the recipes that came with the pan. We serve it with sour or whipped cream, honey, maple syrup, etc. It's good with any of the topping choices. It's relatively low in sugar, so my diabetic mother can enjoy it. Although you are supposed to let the batter rest at least 30 minutes, I have gone ahead and baked it (I do usually let it rest though). I have also made the batter the night before and refrigerated it overnight; then I let it come to room temperature before I bake it. That works okay when I know I'll be in a hurry the next morning, but I still prefer the original version. The 30 minute wait for the batter is included in the prep time.
Provided by Librarybaker
Categories Breakfast
Time 1h5m
Yield 1 oven pancake, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the eggs, flour, 1 1/2 tablespoons sugar, the pinch of salt, the baking powder, and the milk in a blender and blend until smooth. Melt 3 tablespoons of the butter and add it, the vanilla, and the 1/8 teaspoon nutmeg to the batter and blend until mixed. Allow to stand at room temperature for 30 minutes.
- Place the remaining 2 tablespoons butter in your skillet or oven pancake pan and melt while you are preheating the oven to 400 degrees (watch that you do not let it brown). Swirl the melted butter to coat the sides of the pan.
- Combine the 1/3 cup sugar with the 1/2 teaspoon of cinnamon and the pinch of nutmeg. Sprinkle half this sugar mixture over the melted butter in the pan. Evenly layer the apple slices on top. Sprinkle the rest of the sugar mixture over the apples. Bake this for 5 minutes or until the mixture is bubbly.
- Gently pour the batter over the apples.
- Bake for 15 minutes, reduce the oven temperature to 325 degrees and continue to bake for 10 more minutes. Serve at once with your choice of toppings.
Nutrition Facts : Calories 504.7, Fat 24.2, SaturatedFat 12.9, Cholesterol 325.7, Sodium 348.9, Carbohydrate 55.8, Fiber 2.1, Sugar 26.9, Protein 14.9
COUNTRY PANCAKES
This is a recipe that I got from a friend's Southern Granny. These pancakes are light and custardy. Served with the freshly squeezed lemon juice and brown sugar makes them delightful.
Provided by Queenmegenta
Categories Breakfast
Time 27m
Yield 8 medium size pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a mixing bowl or food processor and combine well.
- Let batter rest for 10 minutes.
- Fry in butter with a teaspoon of olive oil added to butter to prevent burning.
- Fry on a griddle or in non-stick pan until golden.
- Serve with Syrup or my Mum's favorite, freshly squeezed lemon juice and brown sugar.
- These pancakes are light with a custard like center.
- Absolutely delicious.
Nutrition Facts : Calories 199.5, Fat 12.2, SaturatedFat 6.8, Cholesterol 114.7, Sodium 572.8, Carbohydrate 14.4, Fiber 0.4, Sugar 0.3, Protein 7.9
SPICY COUNTRY PANCAKES
I was looking for yeast pancakes because my MIL who is Czech and 90 couldn't remember how she made them. Evie, her niece in law, found two for me. Thanks Evie.
Provided by Dienia B.
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Scald milk.
- Add sugar, salt, and oil.
- Cool to lukewarm.
- Dissolve yeast in water.
- Combine yeast mixture, eggs, and milk mixture.
- Sift flour and spices.
- Add to liquid mixture.
- Beat until smooth.
- Cover and let stand one hour or more in a warm place.
- Batter will be light and bubbly.
- Stir down batter.
- Bake on greased griddle.
Nutrition Facts : Calories 85.4, Fat 3.5, SaturatedFat 0.9, Cholesterol 18, Sodium 161, Carbohydrate 11.2, Fiber 0.4, Sugar 2.3, Protein 2.3
COUNTRY CRUNCH PANCAKES
Make and share this Country Crunch Pancakes recipe from Food.com.
Provided by grandma2969
Categories Breakfast
Time 18m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Topping: mix together 1/2 cup oatmeal and 1 teaspoon cinnamon; blend in almonds and brown sugar. Set aside.
- Pancakes: In a bowl combine flours, 1/3 cup oatmeal, sugar, baking powder, baking soda, salt and 1 tsp cinnamon.
- In a seperate bowl combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.
- Sprinkle about 1 tsp topping for each pancake on lightly greased griddle.
- Pour 1/4 cup batter over topping. Immediately sprinkle with another 1 tsp topping.
- Turn pancakes when bubbles form on top. Cook till second side is golden brown.
Nutrition Facts : Calories 209.9, Fat 5.7, SaturatedFat 1, Cholesterol 32.8, Sodium 431.3, Carbohydrate 33.9, Fiber 2.3, Sugar 10.3, Protein 6.6
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