Prep 15 mins
Cook 30 mins
This is a recipe I have been tweaking for a few years. It resembles the Apple Pancake we would get wen I was a kid at the Pancake House in Wilmette, Il. Use a cast iron skillet. The glaze can be used instead of a syrup. This is a fun dish to make on the weekend.
- 6 apples, peeled, cored, and thinly sliced
- 1⁄2 cup walnut pieces (optional)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 6 eggs
- 1⁄2 cup flour
- 1⁄4 cup brown sugar, firmly packed
- 1 1⁄2 cups milk
- 2 teaspoons vanilla extract
- 8 teaspoons butter
- confectioners' sugar
Brown Sugar Glaze
- 1⁄2 cup light brown sugar, packed
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons water
- Preheat the oven to 375 degrees.
- In a mixing bowl, toss together the apples, walnuts, cinnamon, and nutmeg.
- Beat together the eggs, flour, brown sugar, milk, and vanilla.
- Melt the butter in a large cast iron skillet over medium heat. Add the apple mixture. Cook until lightly caramelized, about 5 minutes, stirring occasionally.
- Pour the batter over the fruit & nuts. Transfer the skillet to the oven and bake until the cake is puffy and pulling away from the sides of the pan, about 30 minutes.
- Prepare glaze (directions below). Drizzle over pancake and serve warm.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth.
- Drizzle the baked pancake with the glaze and let harden slightly. Serve warm.