Fresh apples, brown sugar and a lovely batter. Place in the oven and you have a memorable breakfast that you’ll be sure to make again.
I’ve never had the giant apple pancake at the Pancake House, but I’ve heard of it….over and over and over again. This pancake seems to be somewhat legendary around here. One Friday night, I innocently asked what I should make for breakfast the next morning. The famed giant apple pancake was requested.
- 4 tablespoons butter
- 4 tablespoons brown sugar
- ½ teaspoon cinnamon
- 2 thinly sliced peeled apples
- 4 large eggs
- 1 cup milk
- 1 cup flour
- ½ teaspoon unrefined sea salt
- ⅛-1/4 teaspoon vanilla extract
- Melt butter in 12 inch ovenproof skillet.
- Sprinkle brown sugar and cinnamon evenly over butter. Arrange apple slices over sugar mixture.
- Mix together remaining ingredients. Pour batter over apples and sugar and bake at 400 degrees in the middle of oven for 25 to 30 minutes or until puffy and deep golden brown.
- To serve, loosen edge of pancake and turn upside down on a plate.
The pancake really puffs up a lot in the oven, but will deflate when removed. It makes its own syrupy glaze and is good as is, but it is delicious served with maple syrup or topped with sweetened whip cream. Once it comes out of the oven, flip it onto a plate or platter. This recipe is doubled from the original, but can be tripled, using a 9×13 inch pyrex baking dish instead and then cut into squares to serve. Here it is, (just like) Pancake House Giant Apple Pancake, adapted from the Winnipeg Free Press.