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 OVEN PANCAKE
Steps:
- In a large bowl, combine the apples, raisins, brown sugar, honey, cinnamon and nutmeg. Melt butter in a 12-in. ovenproof skillet. Add apple mixture to skillet; saute for 15 minutes or until tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture; gently lift apple mixture, letting egg mixture flow underneath. , Bake, uncovered, at 425° for 15-20 minutes or until pancake is puffy and golden brown. Sprinkle with lemon juice and confectioners' sugar if desired. Cut into wedges. Serve warm.
Nutrition Facts : Calories 354 calories, Fat 9g fat (4g saturated fat), Cholesterol 157mg cholesterol, Sodium 206mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. -Kami Button, Cheektowaga, New York
Provided by Taste of Home
Time 30m
Yield 8 pancakes (1 cup topping).
Number Of Ingredients 16
Steps:
- In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm., For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts. , Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
Nutrition Facts : Calories 459 calories, Fat 24g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 537mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 3g fiber), Protein 11g protein.
PUMPKIN-CLOVE PANCAKES
Categories Dairy Breakfast Brunch Christmas Kid-Friendly Pumpkin Fall Winter Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 15
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
- Serve pancakes hot with maple syrup.
SAUTEED APPLE-PUMPKIN OVEN PANCAKE
This baked pancake should be served as soon as it comes out of the oven. Cast-iron skillets work very well with baked pancakes. Recipe is adapted from "A Harvest of Pumpkins and Squash" by Lou Seibert Pappas.
Provided by CookingONTheSide
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees F.
- Place a large cast-iron skillet in the oven to heat.
- In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 t of the cinnamon and 2 T of the brown sugar.
- Blend for a few seconds to just mix the ingredients.
- Scrape the sides and blend again to incorporate.
- Set aside.
- In large skillet over medium-high heat, melt 2 T of the butter.
- Add the apples and saute until just tender, about 5-7 minutes.
- Sprinkle with remaining 2 T brown sugar and 1/2 t of the cinnamon.
- Stir to coat the apples, then remove the skillet from the heat.
- Remove the cast-iron skillet from the oven and add the remaining 1 T of butter, tilting to coat the bottom.
- Spoon the sauteed apples over the bottom of the cast-iron skillet.
- Pour the batter over the hot apples, then bake until puffed and golden brown, about 20-25 minutes.
- Dust with powdered sugar and serve immediately.
Nutrition Facts : Calories 287.7, Fat 10.4, SaturatedFat 5.3, Cholesterol 159, Sodium 218, Carbohydrate 43.3, Fiber 4.9, Sugar 26.3, Protein 7.2
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