Recipe by starmaster25
"This is as close as I have found to the apple pancake at the Original Pancake House. A fluffy, sweet pancake. Excellent with a scoop of vanilla ice cream"
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apple, cored and sliced
white sugar, divided
I made this for breakfast and we both enjoyed it. As written this is very sweet - I cut the sugar to 2 Tablespoons in the apples and 2 Tablespoons in the egg batter and it was plenty sweet. This took about 15 minutes in the 400 degree oven although I think if I had preheated my oven longer it might have been done in 10 minutes. This comes together very fast. I have never had the apple pancake from the Original Pancake House so I can't say how it compares. I did not invert the pancake as the top was prettier than the bottom, next time I would plan on serving right out of the skillet. As a dessert with ice cream this would serve 4, for breakfast it served 2. I used a 10" stainless steel skillet and that seemed to be the right size. Thank you for a tasty breakfast.
Recipe Group Selection: 28, September 2013 ~ This was something totally new to us. I cooked/baked mine in a 10" cast iron skillet and that worked very well. Knowing that my apple was very sweet, I cut the sugar to 2 TB when cooking the apples on the stovetop and 2 TB in the pancake mix. That was the right amount for us. I realized when I was putting away the ingredients, I forgot to add the cinnamon. I did serve mine "face-up" because the underneath wasn't pretty. DH loved this and said "make this anytime, as long as it is only for breakfast". I liked it even though I am not a fan cooked apples. I served this with eggs - over easy. Nice selection this week, thanks starmaster25 for sharing.
This is a very good recipe. I forgot the sugar in the flour mix. I drizzled honey over the top at the end of baking to make up for the lack of sugar, and it tasted good.
For the flavour family loved the recipe which I made as written. There are a couple of notes that I would like to make. #1 the recipe does not say what size of pan to use. I used an 9 inch skillet and found that it was to large for the recipe. #2 the consistence of the batter was more like that of a crepe but when I check out a crepe recipe found out that the liquid and flour ratio was even less that this. Family has already requested that I make again which I will do but will try to have the batter more of a pancake consistence.
I thought this was a little eggy to be called a pancake, but still very good and tasty! The bottom is still really gooey when flipped and SO GOOD!! I would try using one less egg next time, other than that delicious!
Like one reviewer, I used a cast iron skillet. The texture was not what I expected, but still good. Next time I will decrease the sugar and use 1 less egg.
My son really liked this recipe and ate most of it. My DH said it was pretty good. I didn't like it at all. I agree with another reviewer that it was too eggy. I think I was expecting a pancake like I am used to and not something quite so dense.
Outstanding! I used my cast iron skillet to sauté the apples, butter, dark br. sugar, cinnamon, and a healthy grating of nutmeg. I didn't peel the apples and it gave them a bit extra crunch. I made this after supper and served it to my DD's friend who LOVED it even without the vanilla ice cream I gave her.:) Thank You Starmaster. Keeper
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 256
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