Original Apple Pancake Recipes

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.

Steps:

• 1 In a mixing bowl, add flour, milk, vanilla and eggs. Mix well. 2 In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. 3 Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees. 4 When the butter is completely melted remove from oven. 5 Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff. 6 Remove the half-way cooked batter from the oven and now add the apple mixture to it. 7 Just simply place the apples all over the top of the batter. 8 Next, cover the entire service with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

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.

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.

Steps:

• Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
• In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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.

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.