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 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 PANCAKES
Provided by Food Network Kitchen
Time 27m
Yield about 20 four-inch pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
- Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
- Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
- In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
- Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
HASH BROWN & APPLE PANCAKE
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.-Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. , Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned., Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges.
Nutrition Facts : Calories 199 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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
EASY HASH BROWNS PANCAKES
This recipe is from an old issue of "Taste of Home" magazine. They are quick and easy and go great with ham slices. Good for breakfast or supper.
Provided by morgainegeiser
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the hash browns in a strainer, rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl.
- Add the flour, eggs, butter, water, and salt; mix well.
- Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides.
- Drain on paper towels.
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4.9/5 (67)Calories 250 per servingTotal Time 20 mins
- Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. If batter is WAY too thick, you may need to add a few extra tablespoons of milk to the blender.
- Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
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- German Apple Pancake. View Recipe. Also called "Dutch babies," though they have nothing to do with the Dutch, these German pancakes start with a thin batter that's poured into a cast iron skillet and baked in the oven.
- Baked Apple-Pecan Maple Pancakes. View Recipe. Have you ever wished you could cook warming maple flavor right into your pancakes? Well now you can. These pancakes are cooked entirely in the oven on a pie plate for a treat that's as much dessert as it is breakfast.
- Apple Puff Pancake. View Recipe. More cake than pancake, this breakfast cake has sliced apples baked right into it. Reviewers found this pancake forms its own "crust" while baking, getting thicker along the sides and bottom.
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- Apple Cider Pancakes. View Recipe. Use up your leftover cider by adding it to your pancake batter! Ground cinnamon, nutmeg, and brown sugar add even more warm, spicy fall flavor to these pancakes.
- Apple Cinnamon Pancakes. View Recipe. Forget mixing — simply toss all your ingredients into a blender and drop the batter by the spoonful onto the griddle to make these apple cinnamon pancakes.
- Bacon Bourbon Apple Pancakes. View Recipe. Both sweet and savory, these decadent pancakes are well worth the extra effort. "These were absurdly delicious," raves reviewer Isis Charise.
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