Reubens Apple Pancake Food

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.

THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE

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.

REUBEN'S APPLE PANCAKE

Steps:

• 1. Mix flour, Sugar , salt in bowl. Whisk to remove any lumps. Set aside. 2. Whisk eggs, milk, vanilla in bowl until smooth 3. Make well in dry ingredients (#1) and add liquid mixture (#2) 4. Whisk gently until just blended; a few lumps are ok. Set aside 5. Peel, core, quarter apple; slice 1/4" thick 6. Mix apples , cinnamon, raisins, 1 1/2 T sugar in bowl. Cover and let stand; stir occasionally 7. Take #4 mixture, gently mix in 2 eggs. Heat oven to 400 degrees 8. Heat 1 T butter in 10" non-stick sauce pan over medium heat until it sizzles; add apple mixture, cook, stir occasionally until apples soften ... about 5 minutes 9. Increase heat to medium high, add 1 T butter; when butter has melted pour batter into pan, and cook.. Pull batter from sides of pan, allow it to flow under. Continue to cook, shaking pan occasionally to prevent sticking 10. When pan contents begin to firm up. about 3 minutes, sprinkle 2 T sugar over top evenly 11. Invert pancake firmly onto plate. Set aside 12. Heat 1 T butter in empty pan, sprinkle with 1 1/2 T sugar; slide pancake back into pan and cook, lowering heat if it sizzles immediately; allow sugar to crystalize on bottom 13. When it begins to brown, about 3 minutes, sprinkle top with 1 1/2 T sugar.If pancake begin s to stick slips a little butter underneath it 14. Invert pancake again, allow sugar to carmelize on bottom, about 4 minutes 15. Sprinkle 2 T sugar on top (add more sugar under pancake if needed). Invert pancake again, continue to carmelize, shaking pan occasionally, about 4 minutes 16. Sprinkle top lightly with 1 T sugar 17. Place in oven for 10-15 minutes, until surface is golden brown 18. Halve pancake in pan, 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.

REUBEN'S APPLE PANCAKE

Steps:

• Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices. Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon. Mix well; cover and allow to marinate for at least 24 hours; longer if possible. Stir occasionally.
• Beat eggs with milk and beat in flour and vanilla to make smooth batter.
• In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles. Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
• Add another 2 tablespoons of butter and melt. Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook. Keep lifting with spatula to keep from sticking. When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
• Add another few tablespoons of butter, slipping it underneath the pancake. Then flip the pancake and cook, allowing the sugar to caramelize. When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar. Add more butter if needed. Flip pancake again and allow sugar to caramelize on the bottom.
• Sprinkle 1/4 to 1/3 of sugar on top. Add more butter to pan if needed. Flip pancake once again and continue caramelzing.
• Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.