Gourmet says, “tender and not too sweet cakes fall somewhere between an American flapjack and a crepe. Though they are traditionally served for dessert, these can be served for a special winter breakfast generously dusted with cinnamon sugar.”
Perfect for all those training apples I am trying to get rid of. Butter, when heated till burned will have an almost savory, porky taste to it, which now explains why the last time I went to the Original Pancake House, all the pancakes tasted like bacon.
Start to Finish: 1 hour. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
Stir together ¼ C sugar and cinnamon in a nice serving bowl and set aside.
Whisk together flour, salt and remaining 2 tsp sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition. Add vanilla
Peel apples, then cut into 1/8” inch thick slices with a slicer, rotating around the core. Discard core. Cut apple slices into 1/8” matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter. The thinner the more incorporated the apples will be in each pancake. Mine were a little thick and it was really obvious that the apples were in there.
Heat 1 piece of butter (1/2 Tbsp) in a 6” nonstick skillet over moderate heat until foam subsides, then add a little more than 1/3 C batter, spreading evenly to cover the bottom. I tilted the pan a little to let the batter spread, then used a butter knife to distribute the apples.
Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heat proof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in the same manner. Sprinkle with cinnamon sugar and serve immediately.
Perfect for all those training apples I am trying to get rid of. Butter, when heated till burned will have an almost savory, porky taste to it, which now explains why the last time I went to the Original Pancake House, all the pancakes tasted like bacon.
Start to Finish: 1 hour. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
¼ C sugar + 2 tspPreheat oven to 200 degrees.
½ tsp cinnamon
1 C all purpose flour
½ tsp salt
1 ½ C whole milk (I used 2% and it turned out fine)
4 large eggs
½ tsp vanilla
11/2 lb Gala apples (3 or 4)
2 T fresh lemon juice (optional)
6 T butter cut into 12 pieces
Stir together ¼ C sugar and cinnamon in a nice serving bowl and set aside.
Whisk together flour, salt and remaining 2 tsp sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition. Add vanilla
Peel apples, then cut into 1/8” inch thick slices with a slicer, rotating around the core. Discard core. Cut apple slices into 1/8” matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter. The thinner the more incorporated the apples will be in each pancake. Mine were a little thick and it was really obvious that the apples were in there.
Heat 1 piece of butter (1/2 Tbsp) in a 6” nonstick skillet over moderate heat until foam subsides, then add a little more than 1/3 C batter, spreading evenly to cover the bottom. I tilted the pan a little to let the batter spread, then used a butter knife to distribute the apples.
Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heat proof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in the same manner. Sprinkle with cinnamon sugar and serve immediately.
Serves 4-6 (about 12 pancakes), adapted from Gourmet January 2006
You can see the little apple pieces!
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