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.
CASA BELLA'S APPLE PANCAKES
From Food and Drink Magazine Autumn 2001 A great breakfast pancake and, with the special twist of the apple topping, suitable for brunch, too.
Provided by mell_2
Categories Breakfast
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients and wet ingredients in separate bowls. Pour the wet mixture into dry mixture and whisk until smooth.
- Heat a griddle or nonstick skillet to medium-high. Brush with a little canola oil. Spoon 1/4 cup (50 mL) pancake batter onto griddle using a ladle. While the first side is cooking, lay apple slices on top of each pancake. Flip the pancakes when bubbles appear on the surface, about 2 minutes. Cook another 2 to 3 minutes or until pancakes are cooked through. Adjust heat if pancakes are cooking too quickly or slowly.
- Serve with ample maple syrup and butter.
Nutrition Facts : Calories 144.8, Fat 7, SaturatedFat 1.1, Cholesterol 24.5, Sodium 129.4, Carbohydrate 17.6, Fiber 0.8, Sugar 4.3, Protein 3.1
CARAMEL APPLE PANCAKES
Really great pancake topping that can be used with any pancake recipe so if you don't like the one included. I got this from http://www.auntjemima.com
Provided by CrashCurran
Categories Breakfast
Time 30m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.
- Add apples, stirring to coat with sugar mixture.
- Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.
- For pancakes, combine pancake mix and cinnamon in medium bowl.
- Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
- Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
- For each pancake, pour scant 1/4 cup batter onto hot griddle.
- Turn when pancakes bubble and bottoms are golden brown.
- Serve topped with apple mixture and Syrup.
Nutrition Facts : Calories 436, Fat 15.2, SaturatedFat 8.7, Cholesterol 78.3, Sodium 460, Carbohydrate 72, Fiber 2.6, Sugar 46.6, Protein 5.4
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.
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