So, this morning, Spane was hungry, and breakfast food was in short supply. Usually, I have everything I need to make pancakes, but this time, I had left over apples from making Apple Stuffed Wontons, and I knew they would be really good in pancakes. The problem was they were a little large, and Spane didn’t want to wait. So I made two giant pancakes, one for him, and one for me. They were delicious!
I have always been crêpe challenged. Flipping a giant pancake just seemed impossible to me, so I have stuck with the dollar size variety. But, armed with the right kind of pan, a forgiving batter, and the willingness to try, I was actually able to make a pretty good-looking, although thick, crêpe.
If you don’t have left over apple stuffing like I did, you can make the apple mixture fairly quickly.
Recipe: Giant Apple Pancake
- 3 Apples
- 2 tablespoons Unsalted Butter
- 3 tablespoons Brown Sugar
- 1 tablespoon Cinnamon
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1/2 teaspoon pure vanilla
- 1 egg
- 3 tablespoons butter melted
- 2 tablespoons butter melted (for serving)
- There is no need to peel the apples, unless you really want to. Core them and chop them into 1/2 inch pieces.
- Heat a skillet and put the butter in. Don’t let the butter burn.
- Add the apples, brown sugar and cinnamon. Stir so the apples get completely covered.
- Cover and simmer on low heat until the apples are very soft, stirring occasionally, about 30 minutes.
- Remove from the heat and let cool for about 10 minutes. You don’t want to cook the pancake in the bowl!.
- Preheat the oven to 200 degrees and have ready a cookie sheet.
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and vanilla. Mix until the egg incorporated, then add the melted butter. Make sure the egg is completely incorporated, or the melted butter will make cooked egg lumps in your pancakes.
- Let the batter rest for about 10 minutes before preparing the pancakes. Then add the slightly cooled apples to the batter.
- Heat a lightly oiled crêpe or frying pan over medium high heat.
- Pour enough batter into the pan to reach to the edges. Cook until the pancake has bubbles on the surface, then flip.
- Turn the heat down to very low, and let the pancake continue to cook, about 3 minutes. Check by poking it with a toothpick. If the toothpick comes out clean, it’s ready.
- Put the pancake on the cookie sheet to warm while you prepare the remaining pancakes.
- To serve, melt more butter, and our over each pancake, then sprinkle with powdered sugar.
This would be very good with hard sauce instead of melted butter. However, that should be for adults, and would be better as a dessert.
Diet type: Vegetarian
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.