Big Apple Pancake

We love this but only remember to make it about twice a year. it would be nice to know the nutritional information on it. For people watching their calorie intake.

• tntgooch

• Dayton, OH

• 9/27/2020

We make this all the time in our house. We find it feeds 3 or 4 people though, especially if there's meat or something on the table too. Yum!

• Anonymous

• DC

• 5/27/2019

I make this almost weekly for the past few years. Also nice with pears. I do not have the right kind of skillet so I cook the apples in a pan then transfer to a glass casserole dish or pie pan to bake. I also add fresh ground nutmeg to the apples while cooking for a bit of flavor. Great the next day.

• jiashli

• Switzerland

• 5/4/2019

I just made this again after maybe 10 years? It is one of the best easy recipes. You can prep it all ahead. It's so yummy. A real crowd pleaser. I think this would be a great dessert too if you add ice cream. I add more vanilla than I should probably. I never measure. It's a pretty fool proof recipe!

• Anonymous

• Denver, Colorado

• 3/29/2019

A German style puff pancake. Buttery, egg noticeable but not eggy in a bad way, hearty. Smells fantastic. Great with powdered sugar or syrup. Have used berries with this recipe, soymilk, almond milk, different spices and usually 1 tsp vanilla and 2% milk. It is forgiving. Apples don't need to be perfectly spaced or perfectly sized. Each is a work of art.

• foodspiration

• California

• 6/24/2018

Wonderful! Some tips: If you like to use cast iron like I do, consider lowering the oven temp a tad because cast iron retains heat better than aluminum. I also put the rack in the upper third of the oven to bring the pan away from the flame a bit to prevent over-browning the bottom of the pancake. I wanted to double this recipe to feed four, but because we like a thick apple pancake I didn't use a larger pan. This necessitates a longer, slower cooking time/temp so the center can completely cook while keeping the outside from burning. I turned the temp down to 375 once I could see that the outside was starting to brown and that did the trick.

• countrygoddess1

• Champlain Valley, VT

• 10/15/2017

This recipe was great, I loved reading all the reviews for suggestions on making it even better. I added pears along with apples & cinnamon & nutmeg as suggested. I didn't have whole milk & used 2%. I think I may have blended the ingredients too long because it didn't rise much. But this was flavorful & yummy and I will make this again & again.

• jrnalls

• Richton Park, IL

• 3/2/2017

This was REALLY good. I swapped the all purpose flour for gluten free all purpose flour. I also used unsweetened vanilla almond milk instead of whole milk and vanilla. Next time I will toss apples in cinnamon and sugar before cooking them in the butter

• jen_foxe

• Chicago, IL

• 3/6/2016

Reall easy and delicious. The hardest part was coring and slicing the apples - and that wasn't hard at all! Served this with sausage and added a little more than a pinch of cinnamon as suggested. GREAT for breakfast guests. Tastes like a fat apple-y Swedish pancake.

• SonjaF99

• San Diego, CA

• 2/28/2015

This recipe is a family favorite. I add 1/2 tsp cinnamon.

• OliveGuy

• Downers Grove, IL

• 2/15/2015

绝对惊人!喜欢长腿的味道。这类风湿性关节炎ised so much, apple slices started walking around the oven. Was similar taste to something my grandma used to do in my childhood. Brought nice memories, lots of smiles and the great taste and goodness of an autumn apple...

• maria_bel

• London, UK

• 10/12/2013

This was simply amazing! I used raw sugar and fresh picked apples. I doubled the amount of fruit. I omitted the dusting of sugar and opted for maple syrup from a local farm. Perfect for a cool, fall-like brunch.

• sherryleigh353

• Kalamazoo

• 9/15/2013

Wow-I read all the reviews and only did a couple of changes just to see how it would work since it seems foolproof. I used Eggbeaters and added cinnamon. Easy, spectacular. For everyday or company!

• amhmc

• N. Potomac, MD

• 2/27/2013

I have made this so many times (at least 2 dozen) and it is always amazing. The eggs make it more rich and filling than your typical pancake and it is so easy to make. The only change I make is doubling the fruit (2 apples; 1 pear, 1 apple; 2 pears) which I have done since the 2nd one I made. Served with a side of sausage and the smallest drizzle of quality maple syrup, it makes a great weekend breakfast.

• BecksMD

• Midwest

• 12/9/2012

Such a treat for a weekend breakfast! It's quick too. We love the eggy texture of the pancake. I substitute in almond milk with great results, and a dash of cinnamon and nutmeg on the apples deepens their flavor.

• EvaDiva1

• Brea, CA

• 11/4/2012