Starry Wisdom

Entropic Words from Neilathotep

Friday, November 21, 2008

Apple Pancake Copycat

I am a copycat. I made an Dutch applep ancake for dinner, spurred on by Joan, as well as my friend mike talking about one on irc. Here is a picture of the pancake soon after it came out of the oven (it was even more puffed when it was still in the oven!):

puffy pancake

And flipped over:

flipped pancake

Anyway, I modified Joan’s recipe, which she further modified from Mr Breakfast.

  • 1 cup whole milk (I’m sure 2% is fine, but whole is what was in the house)
  • 3 large eggs
  • 3/4 cup never bleached flour
  • 3 tablespoon granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons salted butter
  • 2 medium apples, peeled and cut into 1/4″ thick slices
  • 1 tablespoon cinnamon
  • 1/2 fluid ounce (1/2 shot) cognac or brandy if you are less fancy like myself
  • 3 tablespoons powdered “icing” sugar for dusting (optional)
  • 4 Lemon wedge (optional)

Pre-heat oven to 375°F. In a medium bowl, mix together the milk, eggs, flour and granulated sugar until batter is of consistent thickness (no lumps). Stir in the Cognac.

In a ovenproof skillet, melt butter over medium-high heat. Add apples, cinnamon and brown sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.

Dust with powdered sugar and serve with lemon wedges, if desired.

posted by neil at 8:05 pm
under cooking  
  • wohali

    Neat! I could see just using white granulated sugar in the batter, but I’ve been trying to cut out white sugar where possible. And the Demerara sugar is just so sticky-good.

    What sort of apples did you use?

    The skillet I used is about eleven inches in diameter, but anything from nine to twelve inches should work fine.

    I much prefer this recipe to the David Ayres pancake now, by the way.

  • neil

    I never tried the Ayers pancake, but I mean to…

    I think that granulated sugar dissolves better in batter, but I suppose the Demarara would be ok – maybe putting it through a food processor first to make the crystals smaller? The apples I used were Fujis from my CSA, and I actually used three because their sizes were quite odd (1 medium, 2 very small). I should have measured the amount in a different way – but that’s hard with wedges.

    Also, I used my 10″ cast iron skillet – I think I would try it in my 12″ nonstick next time, as the pancake obscenely puffed out of the pan.

    I also think it might be possible to up the butter by a tablespoon, and maybe also the brown sugar, for a more satisfying glaze…

    I really like this pancake a lot, but it’s not nearly as good as Walker Brothers back in IL.

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