Weekend Apple Pancake Recipes

WEEKEND APPLE PANCAKE

Steps:

• Heat the oven to 400°F Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.
• In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.
• Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.
• Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven. Serve with powdered sugar or more cinnamon sugar.

APPLE PANCAKE

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.

VERONICA'S APPLE PANCAKES

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.

PUFFED APPLE PANCAKE

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.

GERMAN APPLE PANCAKE

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.