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.
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.
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.
I made this today (A coeliac friendly version using gluten free flour & 1/2 tsp Xantham Gum). It tasted delicious! Thank you for sharing!
Delicious although I did change it to use dark brown sugar and reduced the amount. It gave it a wonderful caramel flavor. But the basic recipe is very good and familiar as a Dutch or German pancake. Those who say it is too eggy have apparently never had this type of pancake before or never ate at the old Pannekuechen restaurants.
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!
I wanted to make this for Sunday brunch but had no apples so I used Asian Pears. They are very sweet naturally so I cut the sugar back to 1 tbs in the fruit and 2 tbs in the batter. We love it! This is very similar to my Dutch Baby recipe simple but very tasty! Thanks for sharing!
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
AWFUL...this is not a pancake. Too much egg not enough flour. It comes out like a sweet Apple omelet. No one could even it it.??
