Too Easy Apple Skillet Pancake

Skillet Apple Pancake

This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. This recipe can be altered with substitute ingredients. A little rum to the batter is a nice addition and nuts are optional. Whole milk is the best diary for this recipe, because the pancake will rise better than using soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples are the favorite fruit, but under-ripe pears taste equally good. Add cranberries or raisins to the batter for another variation. Use white sugar or maple syrup to replace the brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch iron skillet, but cut the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.

Apple Skillet Pancake

A slice of the Skillet Apple Pancake

Ingredients
1/2 stick (1/4 cup) unsalted butter
2 large tart apples, such as a Granny Smith; peeled, cored and cut into 1/4-inch-wide wedges
1/4 cup roughly chopped pecans or walnuts
1/2 cup whole milk or unsweetened soy milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla
1/4 tsp. salt
(Optional) confectioners sugar, fresh unsweeetened whipped cream and/or maple syrup

Directions
1. Preheat oven to 450°.

2. Melt butter in an iron skillet over medium heat. Let butter cool slightly and pour 2 tablespoons in a blender or a bowl. Add apple slices and pecans to skillet and cook. Stir occasionally until apples begin to soften. Three to five minutes.

3. While the apples are cooking, add milk, flour, eggs, brown sugar, spices, vanilla, and salt to the butter already in the blender or the bowl. Either blend or whisk batter until smooth.

4. Pour batter over apples and place skillet the oven. Bake until pancake is golden brown and puffed. About 15 minutes.

5. Either shift confectioners sugar, drizzle maple syrup or spoon fresh whipped cream over the pancake. Enjoy.

2 thoughts on “Too Easy Apple Skillet Pancake

  • February 6, 2010 at 3:17 pm
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    Hey, Janeen! Let me know how your version comes out. I’m curious to know. And, cow’s milk is a better to use than soy milk.

  • January 26, 2010 at 7:22 pm
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    I’ve gotta make this for my hubby. It’s one of his favorite pancakes. I’ll let you know how it turns out. Thanks Sanura! ♥

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