3 Eggs
3/4 c Milk
3/4 c All-purpose flour
1/2 ts Salt
1 1/2 tb Butter (If you’re concerned
-about fat; then you may use
-a bit less butter,
-especially if you have a
-non-stick pan. Try 1 T.
-butter…)
1/2 c Sliced Granny Smith apples
1/2 ts Good quality cinnamon
1/2 ts Nutmeg
More cinnamon
Brown sugar; (I never
-measured this.. I’d say
-about 1/3 cup? 1/2 cup? “To
-taste” would work. 😉 )
Ok, here is the Apple Pancake recipe that I’ve come up with, borrowing from
various other recipes. It is very similar to The Original Pancake House
Apple Pancake. I grew up in Portland Oregon, where the first OPH started,
and when I moved away, I missed having this pancake so much I was
determined to recreate it! 🙂
Preheat oven to 450 degrees. Beat together eggs, milk, flour, salt, 1/2
tsp. nutmeg and 1/2 tsp. cinnamon until smooth. Add apples to batter. Melt
butter in 10-inch cast iron skillet (if you don’t have cast iron, use what
you have, but heavier works better). When very hot, pour in batter. Remove
from heat and *quickly* sprinkle a handful of brown sugar over the top, to
taste. I like to make sure every spot gets some sugar. Then sprinkle some
more cinnamon over the top and put in teh oven. After 15 minutes, lower
heat to 350 degrees and bake for 10 more minutes.
ALTERNATE METHOD: Use the full 1 1/2 T. of butter, and before you pour the
batter in the pan, sprinkle the handful (I have small hands, so I use a
couple handfuls… if you like it less sweet, use less) of brown sugar over
the bottom of the pan, with a sprinkle of cinnamon, then *gently* pour the
batter in and cook as above. Keep an eye on it to make sure you don’t burn
it (both methods).
Yields
1 Servings