Theoretically Homesick Apple Pancake

I’ve always wondered what it is that makes people truck their recipes, foods and flavors across continents and time. And then there are days like today. Snow is fluttering down around my house, and I want to grab my closest friends and head down to Walker Brothers to get an apple pancake to pull apart over gossip and giggles while watching people trying to ski down Green Bay Road. But I’m nowhere near Walker Brothers, so I make this apple pancake – it’s as good as the memory and I get to eat it in front of a fire while my husband makes me giggle. And really, very few things are as good as that.

Apple Pancake
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2 granny smith apples, peeled and sliced
2 – 3 T butter
1/2 c milk
1/2 c unbleached all purpose flour
3 eggs, beaten
pinch salt

Topping*:
1 – 2 t sugar
pinch of salt
1/2 – 1 t cinnamon
1/4 – 1/2c brown sugar

Preheat oven to 500°f.

Beat eggs in a bowl. Add in milk, flour and salt. Combine ingredients and set aside. Melt 1T of butter in a 10″ oven-proof sauté pan. Add apple slices and sauté for 5 minutes. Move slices around so that they evenly cover the bottom of the pan. Pour batter over apples. Bake on middle rack until batter rises and starts to brown, about 10 minutes.

While pancake is baking, heat remaining butter until just melted and mix it with the rest of the topping ingredients. When pancake is browned remove from oven and sprinkle the topping over it with your fingers. Return to oven for 3 – 5 minutes until top is gooey and bubbly.

Oh yeah, this is how it looks straight from the oven.

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Does it get better than this? I think not.

* I’ve been under the mistaken perception for years that this pancake is really bad for you. Now that I’ve played with the recipe I realize that it’s mostly apple and eggs, so not really bad. I’ve adapted the topping so that you can decide just how much sugar/goo you want on your pancake. Whatever you decide just keep measurements proportional.

So, Eat up. You can even have the last slice. Enjoy!

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7 thoughts on “Theoretically Homesick Apple Pancake

  1. I’m definitely going to try this out this week.

    A flatmate I showed this to grew concerned at the prospect of setting the oven to 500°. It’s not too hot? Looks fantastic. Will be trying it shortly, for sure.

  2. Made this last night, didn’t look as good as your’s but tasted great. I cut the batter amount by a third added a splash of Calvados to the sautéing apples and another splash to the topping. When I do it again I may add the zest of a lemon to the batter mixture. Great recipe though, many thanks. Oh and Chris, the oven does need to be that temperature for it to brown and bubble properly.

  3. Rob – Excellent! I’m so glad to hear that it worked for you. It also sounds like you’re on your way to an excellent dessert with the Calvados and lemon zest. Serve with a bit of ice cream and that would be really nice.

    Chris – glad to hear that it worked for you too.

  4. Hey, nice recipe, very simple and good. Just made it an hour ago. Worked like a charm. I wasn’t sure which pans were oven-safe so I went with a big old cast iron one. It started smoking a bit halfway through, but everything came out tasting fine.

  5. Sounds delicious. I miss Walker Brothers. However, don’t kid yourself. If you eat the whole thing, it’s 1200 cals and 50 g of fat. It is horrible for you, but worth it as a splurge.

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