This is a delicious way to make use of seasonal apples. My husband who’s from Chicago, loves having apple pancakes from “the Original Pancake House.” After trying lots and lots of recipes (including one published by the Chicago Tribune and supposedly used at the Original Pancake house), the recipe I am about to share is the best one. Use it when you have guests you might want to impress, the inlaws for brunch or when you want to amaze someone with a delicious breakfast.
4 large eggs
1.5 cups of whole milk
1.5 cups all purpose flour
1 tsp vanilla extract
6-8 tablespoons unsalted butter
4 medium tart apples peeled, cored and sliced
1 cup packed brown sugar
1.5 tsp ground cinnamon.
Preheat the oven to 425 degrees Farenheit.
First, mix together the eggs, milk, flour and vanilla. Beat until there are no lumps and set aside.
In a 10″ or 12″ nonstick pan that’s oven safe, melt the butter over medium heat. Sautee the apples slices for a few minutes until they start getting soft. Mix in the brown sugar and the cinnamon.
Remove pan from the heat and pour batter over the apple mixture in the pan. Place pan in the oven and bake for 25-30 minutes or until pancake is puffy and golden. Remove from oven and let sit out for a couple of minutes. Then plave a large plate over the pan and flip the pancake onto the plate.
Notes: I have made the recipe using butter substitute (I use Smart Balance) and have cut back even to 4 tbsp. I have also made it cutting back on the brown sugar. However if I was making it for the first time I would make it following the recipe before I start playing with it. I also use skim or 2% milk because I never have whole milk in the house. Depending on the size of the apples you use you might need to end up using the 12″ pan.
It makes 4-5 servings
Cost to us:
1 stick of butter: $0.5
1.5 cups flour: $0.24
1.5 cups of milk: $0.28
4 large eggs: $0.44
4 medium apples (Approximately 1.5 lbs)= $2.25 (I need to use cheaper apples next time)
Rest of ingredients from our pantry.
Total Cost $3.71