BIG APPLE PANCAKES
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
- In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.
CARAMEL-APPLE PANCAKES
Put a fun fall twist on your weekend breakfast with these homemade apple pancakes drizzled with caramel syrup.
Provided by By Annalise Sandberg
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- To make syrup, melt 1/4 cup butter in 1-quart saucepan over medium heat. Add brown sugar; stir until dissolved. Add water; heat to boiling. Simmer 3 minutes, stirring frequently, until slightly thickened. Remove from heat; add 1/2 teaspoon vanilla.
- To make pancake batter, in large bowl, beat Bisquick™ mix, milk, eggs, cinnamon and 1 teaspoon vanilla with whisk.
- Heat skillet over medium heat; grease with butter. Pour 1/4 cupfuls batter into skillet. Once batter has stopped spreading and begins to set, place 1 apple round on top of each. Cook 2 to 3 minutes longer or until bubbles appear at surface and edges are dry. Turn; cook 2 minutes longer or until browned. Repeat with remaining batter, greasing skillet before each to prevent apple slices from sticking.
- Serve immediately with syrup.
Nutrition Facts : Calories 480, Carbohydrate 72 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 45 g, TransFat 0 g
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
CARAMEL APPLE PANCAKES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
- 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
- 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
- 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
- 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.
REUBEN'S APPLE PANCAKE
Steps:
- Peel, quarter and core apple and slice into 1/4-inch thick, quarter-moon-shaped slices. Place in bowl with raisins, 1 1/2 tablespoons sugar and cinnamon. Mix well; cover and allow to marinate for at least 24 hours; longer if possible. Stir occasionally.
- Beat eggs with milk and beat in flour and vanilla to make smooth batter.
- In a well-seasoned 8-inch French steel skillet with sloping sides and long handle heat 2 tablespoons butter until it sizzles. Add drained apples and raisins and cook over medium heat, stirring, for about 5 minutes, until apples soften.
- Add another 2 tablespoons of butter and melt. Pour in batter evenly and cook over medium-high heat, pulling sides of pancake away from edges and allowing batter to flow under and cook. Keep lifting with spatula to keep from sticking. When pancake begins to firm up, sprinkle 1/4 to 1/3 of the sugar evenly over the top.
- Add another few tablespoons of butter, slipping it underneath the pancake. Then flip the pancake and cook, allowing the sugar to caramelize. When it begins to brown, sprinkle top with another 1/4 to 1/3 of sugar. Add more butter if needed. Flip pancake again and allow sugar to caramelize on the bottom.
- Sprinkle 1/4 to 1/3 of sugar on top. Add more butter to pan if needed. Flip pancake once again and continue caramelzing.
- Sprinkle top lightly with sugar and place in 400 degree oven for 20 minutes, to caramelize further.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 18 grams, Carbohydrate 108 grams, Fat 55 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 32 grams, Sodium 127 milligrams, Sugar 78 grams, TransFat 2 grams
CARAMEL APPLE PANCAKES
Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.
Provided by Bibi
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
- Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
- Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
- Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
- Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
- Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.
Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g
REUBEN'S APPLE PANCAKE
Provided by Jonathan Reynolds
Categories dinner, for one, main course
Time P1DT45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Peel and core apple and slice into moon shaped pieces, 1/4 inch thick. Toss with 11/2 tablespoons sugar and the cinnamon in a bowl. Cover and refrigerate for at least 24 hours, stirring occasionally.
- When ready, preheat oven to 400 degrees. Whisk eggs and milk in a bowl until blended. Whisk in flour and vanilla until smooth.
- Heat 2 tablespoons of butter over medium heat in a shallow 12-inch nonstick ovenproof skillet until it sizzles. Drain apples and add to the pan. Cook, stirring, until apples soften, about 5 minutes.
- Melt 2 more tablespoons of butter in pan. Pour in batter and quickly arrange apples evenly before batter sets. Increase heat to medium-high and pull edges away from pan to allow batter to flow underneath and cook, sliding a wooden spatula under pancake to keep it from sticking.
- When batter is set but still wet, sprinkle with 2 tablespoons sugar. Place a cookie sheet over pan and invert the pancake onto it. Return pan to heat and add 2 tablespoons butter, swirling to coat. Slide pancake back into the pan to cook other side. Reduce heat to medium. Sprinkle top with 2 tablespoons sugar. Cook until sugar on bottom side is caramelized, about 2 minutes.
- Using cookie sheet, flip pancake out again. Slide pancake back into pan 2 more times, adding 2 tablespoons butter to pan and sprinkling with 2 tablespoons sugar each time. Adjust heat so that the sugar caramelizes but pancake doesn't burn.
- Bake in pan until brown and crisp, about 20 minutes. Slide onto a platter and serve hot.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 19 grams, Carbohydrate 92 grams, Fat 56 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 33 grams, Sodium 141 milligrams, Sugar 63 grams, TransFat 2 grams
BACON AND APPLE PANCAKES (PANNEKOEKEN)
Pancakes (pannekoeken) are a Dutch tradition. There are pancake houses all over the Netherlands. As a kid I loved to go to the pancake house. Typically they make the pancakes very large and serve them for any meal. The pancake is generally served with powdered sugar or heavy Dutch syrup (stroop), and the menu typically offers quite a variety including ham and pineapple, ham and cheese, apple and raisins, assorted fruit, mushrooms, or my favorite - bacon and apple. This recipe was posted on About.com by Karin Engelbrecht, their guide to Dutch Food.
Provided by PanNan
Categories Breakfast
Time 30m
Yield 8-10 large pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, salt and a little of the milk to a smooth paste. Slowly add the remaining milk, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight.
- Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale golden on both sides. Set aside and keep warm.
- Fry bacon in the pan until crisp. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top.
CASA BELLA'S APPLE PANCAKES
From Food and Drink Magazine Autumn 2001 A great breakfast pancake and, with the special twist of the apple topping, suitable for brunch, too.
Provided by mell_2
Categories Breakfast
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients and wet ingredients in separate bowls. Pour the wet mixture into dry mixture and whisk until smooth.
- Heat a griddle or nonstick skillet to medium-high. Brush with a little canola oil. Spoon 1/4 cup (50 mL) pancake batter onto griddle using a ladle. While the first side is cooking, lay apple slices on top of each pancake. Flip the pancakes when bubbles appear on the surface, about 2 minutes. Cook another 2 to 3 minutes or until pancakes are cooked through. Adjust heat if pancakes are cooking too quickly or slowly.
- Serve with ample maple syrup and butter.
Nutrition Facts : Calories 144.8, Fat 7, SaturatedFat 1.1, Cholesterol 24.5, Sodium 129.4, Carbohydrate 17.6, Fiber 0.8, Sugar 4.3, Protein 3.1
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