There is no fruit that reminds us that fall has arrived more than the apple. While I am a lover of the Apple Pancake all year round, I think it is particularly enjoyable during the fall season when apples are the star of the fruit show.
I woke up recently and decided that I wanted to make a little something special for breakfast. Not my usual run of the mill fried eggs, bacon, toast and fruit. That's when I realized I had the ingredients on hand for Apple Pancake from Marion Cunningham's "The Breakfast Book".
This recipe is a classic that my Mom turns to anytime she wants to prepare something a little extra special. Whether it's for a birthday, Christmas, or just a nice Sunday treat, this dish makes any morning a celebration. With 4 kids running around, the fact that it was relatively simple to make may have helped too. In addition to feeding us, I was (and still am) fascinated by the baking process the pancake went through. If you caught it at the right time you could watch it POOF then rapidly deflate as it was moved from the oven to the countertop.
The consistency of the eggs and apples together, all topped with a bit of syrup or sugar means you'll be in b-fast heaven in no time. So whether you've been apple picking, or just stopped by the store and picked up a few, give this recipe a try.
Ingredients: (Serves 3-4 people)
- 6 tablespoons (3/4 stick) butter
- Note - I did not use this much butter! I cut it down to about 3 tablespoons and it still turned out great.
- 2 large apples, peeled, cored, and sliced (McIntoshes are good)
- 3 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- About 5 tablespoons confectioners' sugar (depending on sweetness of apples)
- 3 eggs, room temperature
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup milk
Preheat the oven to 425 degrees Fahrenheit.
Melt the butter in a 10-inch skillet or shallow pan and take off heat.
If the handle of the skillet is not ovenproof, wrap it with several layers of foil.
Remove 2 Tablespoons melted butter and set aside in a small bowl. **This is important because you need it for the pancake mix. So no matter how much butter you end up using to cook the apples, make sure you have at least 2 tablespoons for the batter itself. For instance, I melted 3 tablespoons, and removed 2 tablespoons.
Slice the apples, chop the apples, whatever you prefer! I cut mine into slices no thicker than 1/4 inch.
Put the apple slices in a large bowl with the lemon juice. Stir the cinnamon into the sugar and sprinkle the sugar mixture over the apple slices. Toss to mix. (I took the lazy route here and didn't premix cinnamon and sugar - for more even distribution do as Marion says).
Place the skillet back on the burner and turn the heat to medium. Add the apples and cook, stirring often, for about 3 to 4 minutes, or until the apples are tender but still hold their shape.
In a separate bowl (or blender/food processor) combine the eggs, salt, flour, milk, and the reserved 2 tablespoons melted butter. Beat until smooth. Spread the applesevenly over the bottom of the skillet and pour the batter on top. Bake for about 20 minutes, or until golden and puffy.
Turn immediately onto a warm platter so the apples are on top. Dust with a little confectioners' sugar and serve. I personally like mine with a bit of maple syrup drizzled over the top.
Now you may look at my pancake and think I lost out on an opportunity to neatly arrange my apples. This is true! But I think Marion would agree that it's more effort than it's worth.