Prep 20 mins
Cook 50 mins
Found this online while searching for TOPH recipes. Fabulous recipe from The Original Pancake House! The Apple Pancake contains eggs, flour, milk, sugar, cinnamon, vanilla, butter and lots of apples. It takes about 30 minutes to bake in an iron skillet and is served all puffed up and steaming hot. The Apple Pancake really isn’t much like a pancake at all. It’s more a like a soufflé or really, really moist bread pudding. The only way to truly appreciate it is to try one yourself.
- 5 tablespoons butter
- 2 granny smith apples (peeled, cored, and sliced thin)
- 1 tablespoon cinnamon
- 1 cup flour
- 1 cup milk
- 1⁄4 teaspoon pure vanilla extract
- 4 eggs
- 1⁄2 cup dark brown sugar
- 1⁄2 cup granulated sugar
- In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
- Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
- When the butter is completely melted remove from oven.
- Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
- Remove the half-way cooked batter from the oven and now add the apple mixture to it.
- Just simply place the apples all over the top of the batter.
- Next, cover the entire service with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
Ok. So #2 said to mix in the remaining cinnamon. I reread the recipe and no where have I even used part of the cinnamon so I'm a little confused. Also the recipe to say to put the apple mixture. Again, no where in the recipe does it say to mix the apples with anything. After reading the reviews, someone said to mix the apples with the cinnamon mixture first. The amount of brown sugar mixture is more than I would want to put on the pancake so I added half to it just to cover it. The apple pancake at the Pancake House is thinner and mine looks nice, but it's thicker. I think next time I'll use a larger pan rather than a pie plate. Chef #180 commented on adding nutmeg and a glaze. How much nutmeg and how do you make the glaze? It came out good but it could use some sort of sauce and next time I'll have to put the apples on the bottom and top so there's more of it. Did not need all the sugar mixture the recipe stated.
Great job on the recipe!<br/><br/>But, I know someone that has made a few thousand of these in a previous life, there are just a couple of things that could be tweaked.<br/><br/>1) Add some nutmeg in the batter.<br/>2) Best if you can make the batter the night before. The gluten relaxes a bit and the nutmeg has a chance to mingle with the rest of the ingredients. Also, don't over-mix. If it's lumpy - that's fine.<br/>3) Shelly and Goodcigar are right. Saute the apples before you put in the batter. And, do it on the stovetop. Do it until the apples start to get tender (about 3-5 minutes). I also use a non-stick omelette pan (8in or 10in if you're adventurous).<br/>4) The butter should be clarified.<br/>5) Brown sugar isn't supposed to be in the recipe, but we can't buy the cinnamon they get so you have to resort to it in order to get a better glaze. Their cinnamon is special.<br/>6) Step 9 should be to flip the pancake on a large plate. That way the sizzling apples are on the top. Be careful, that cinnamon glaze is hot and sticks like glue :)<br/><br/>The rest is pretty close. Of course, there are some tricks that the restaurant uses in order to make a few dozen at a time without having to resort to a 25 minute bake time, but this process works for when you want it now :)<br/><br/>I have some small 6in pans that I will use to make these as a desert at dinner parties. Great with ice cream.<br/><br/>Oh, and as a bonus, this is the same batter as the Dutch Baby.
I have been enjoying the Original Pancake House and this pancake since the 80's. I have temporarily moved far away from any of the franchises,so I was limited to the couple of times a year that I go home. (Actually when meeting a friend half way between our two locations, I insisted on a town that had an OPH). So i started seeking recipes for the baked apple.Of all the recipes I found, I decided to try this one first from the description of the crust (even though the photo doesn't seem right). THIS IS THE REAL DEAL! It was so exactly correct that I took photos and posted them with comments on Facebook. This despite the fact that I used an ancient convection oven. Now-I did use a cast iron pan not Pyrex...and I played all the temperature settings and times more loosely and just used my eyes and nose for judgement. But if you want the look and taste of the OPH recipe this is it.