Posts Tagged ‘pancakes’

Apple Pancakes! Yum!

June 18, 2009

Its breakfast for dinner, and dessert for breakfast!  The closest I can come to describing these is something akin to apple pies.

This is adapted from a family recipe.  It’s pretty labor intensive, and the proportions on the batter have to be pretty close, so this is another one that is going to look a lot like a traditional recipe.

As cook for a family of four that includes two children, I have to make four of these every time I cook them, even though the kids never finish theirs (leftovers!), because they do usually eat more than half a pancake each.

For a family of four, you will need:

Four pie pans
1 stick of butter
cinnamon (ground)
8 T + 11 T sugar
4-6 apples (pared and sliced)
11 T flour
1/2 t baking powder
8+ eggs(separated)
11 T milk

First of all, you’ll need to prep the apples.  When you are just about done, you’ll want to preheat the oven to 400.  Divide the butter between the pans, and stick them in the oven while it is preheating so the butter can melt.  Once the apples are prepped, take the pans out and make sure the melted butter coats the bottom, then spread 2 T sugar over the bottoms of each.  Sprinkle cinnamon over the sugar (the original recipe calls for a half teaspoon per pancake, but we like ours flavored a little stronger).  Line the pans with a layer of the apple slices, and return to the oven for 5 minutes or so while you get the batter ready.

Combine the flour, baking powder, egg yolks and milk in a bowl and beat until smooth.  I usually go with 10 eggs rather than eight, I like the results better.  Beat the egg whites and sugar until firm (this has been difficult for me, I still haven’t quite figured out the trick), and fold it onto the batter.  Pour that into the pans over the apple slices, and stick back in the oven to cook for 10 minutes (or maybe just a little bit longer).

The fun part is getting the pancakes out of the pans.  I run a table knife around the edge to separate the pancake from the pan.  Take a plate, turn it upside down over the pan and cover it, then flip the covered pan over so the plate is on the bottom.  If you have loosened it well, it will drop right onto the plate.

And there you have it,  a plate-sized pancake that tastes like apple pie!

If  the cook is feeling generous, they might scrape the remaining sugar from the bottom of the pan (some always sticks) back onto the pancakes before serving them, or if they have a real sweet tooth, they can reserve the scrapings for their own pancake as a reward for the labor.  Not that I would ever do that