The Pancake House is a long-favoured Winnipeg breakfast spot.
There you can dine on waffles, airy German pancakes, tiny dollar-sized pancakes, savoury pancakes, sweet pancakes — everything a Saturday morning could desire.
They also serve a pancake for which they’re quite famous — the Baby Apple Pancake. Butter, sugar, cinnamon and apples play a starring role in this sweet concoction, best washed down with black coffee
I’ve tried for a long time to re-create the cinnamon crunchiness of that pancake and encourage you to try my recipe.
The illustrations will show a doubled version of the recipe at the bottom. It’s cool autumnal morning today — everyone had an appetite!
Our apple trees are in full production right now so my able-bodied assistant collected some for us. Otherwise, two or more apples will work fine.
Cut, core and slice apples. I don’t peel them as our apples are not sprayed.
Melt butter in an oven-proof skillet over medium heat.
Add the sliced apples and sauté about five minutes, until they soften.
Meanwhile you’ll need flour, sugar, milk, eggs, salt, and vanilla.
Mix flour with milk and a pinch of salt.
Add eggs and vanilla and don’t over mix — the difference between flat and puffy. We’re aiming for height but the flops are delicious too (been there and ate that).
Lumps are all right.
Pour the batter over the apples in the skillet. You’ll have only a thin layer.
Bake at 425 degrees for 15 minutes
While your pancake is baking, combine 1 T sugar with 1/2 t sugar.
After about 15 minutes, remove the skillet from the oven. The batter will be only lightly set.
Run a knife or spatula around the edge of the pancake to loosen, put a plate on top, take a deep breath and flip over the skillet.
Slide the pancake off the plate and back into the pan. Phew!
Sprinkle this freshly cooked side with the cinnamon sugar combo and put the skillet back into the over for about 10 minutes more.
It will emerge puffed up and shiny with a crunchy sugary crust.
Loosen the edges of the pancake and slide it on to a warm serving plate. Then cut into wedges and serve. You can drizzle it with syrup if you like, as the tartness of the apples contrasts nicely with the sweet.
This is absolutely our favourite weekend breakfast. Hope you’ll give it a try!
Baked Apple Pancake Recipe
2 or more apples
1/4 c butter
1/2 c flour
1/2 c sugar
1/2 c milk
2 eggs
1/2 vanilla
1/4 t salt
1/2 t cinnamon / 1T sugar
Preheat oven to 425 degrees.
Cut, core (and peel if desired) apples.
Melt butter over medium heat in oven-proof skillet.
Sauté apples until softened. Remove from heat.
Combine flour, sugar, milk, eggs, vanilla and salt until just blended.
Pour batter evenly over apples and bake in oven for 15 minutes, until batter is set.
Remove skillet from oven, run a spatula around the edge of pancake to loosen. Sprinkle with cinnamon sugar mixture.
Invert pancake on to large plate and slide pancake back into skillet.
Return the pan to oven for about 10 minutes more, until golden and puffy.
Slide pancake on to a warm serving plate, cut into wedges, drizzle with syrup and enjoy!
Let me know how it goes!
Eat your heart out PW.
Beautiful.
Can’t wait to try this.
In our new kitchen.
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And I hope to be a guest in said new kitchen eating said pancake!
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We will definately have to try this one!
And make sure to have Alec help me out.
Maybe then he will see working from scratch IS better! LOL
Yup, keep these recipes coming. I love it!
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My dear auntie Lois I was so inspired by your recipe that I decided to make it. At the end of the recipe I realized that missed adding the 1/2 cup of sugar and only added the 1T of sugar and I made a very heathy recipe with much less sugar.
Love Mathea
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I also suggest that you mention in the recipe when the sugar should be combined and when you are combining the cinnamon and sugar it says 1/2 T sugar/ 1T sugar so I think you should change it to cinnamon. That’s all for now.
Love, Mathea
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