Giant Cinnamon Apple Pancake
This pancake will serve about 4 people and it is so yummy. It's a nice change from your traditional pancakes and everyone will love it so much more. The cinnamon and sugar make it unbeatable. I always make this for a brunch when I have special guests. It's a winner EVERY time! Note: You can make this the night before and just heat it up in the morning. Put it in the oven on 250°F for about 15 minutes.
- Ready In:
- 1 golden delicious apple
- 4 tablespoons butter
- 1 teaspoon ground cinnamon
- 1⁄4 cup sugar
- 1⁄3 cup sugar
- 1⁄3 cup flour
- 1⁄3 cup milk
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 4 eggs, separated
- Peel and slice apple about 1/8 inch thick.
- Over low heat in a 10 inch skillet heat up butter 1/4 cup sugar and cinnamon.
- Remove from heat and place apple slices in a circle overlapping them slightly until you have one large circle and one small circle in the middle.
- Cook over LOW heat until tender-crisp. (About 10 minutes)
- Meanwhile, preheat oven to 400°F and beat together flour, milk, baking powder, salt and egg yokes with a fork in a separate bowl.
- Beat egg whites and 1/3 cup of sugar on high speed until soft peaks form.
- Fold egg white mixture into egg yoke mixture and pour over cooked apples, spreading it evenly. (Be sure not to move the apples around).
- Bake pancake for 10 minutes (or until golden brown).
- Carefully invert pancake onto a plate so that the apples are on top.
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Made this for company and no one would even talk they were so busy eating and couldn't stop. Love the apple and cinnamon flavors. And so much nicer that it's one big pancake that's done at the same time, didn't need any topping at all, it was perfect. What a great fall breakfast and so easy to make.Reply
I liked that this recipe needs only 1 apple for the entire pancake. I used a honey crisp. I needed to cook the apple slices for about 12 minutes on the stove top to soften them. Next time I need to make sure that I thoroughly incorporate the whipped egg whites into the pancake batter, without deflating the egg whites. I was trying to be careful to not overmix the 2 batters and I ended up under mixing it a little and so the pancake was a little lopsided after cooling out of the oven. Did not effect the taste at all. I baked mine in a 10" cast iron skillet. The pancake needed about 12 minutes in my oven to get golden brown. Great recipe. I can see why chef Sarah in New York says it is a winner every time.Reply