Grandma Schatz Apple Pancakes

Recipe by Divaconviva
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I start with two ten-inch non-stick skillets on my two front burners. This way, the two pancakes are ready at the same time -- and cleanup is very quick for non-stick pans.
  • Heat 1 tablespoon butter in each pan.
  • Wash and core apples. Do not peel. Cut in half. Then cut each half into about 8 slices.
  • Put slices in each pan, arranging them in circle along edge of pan, and fill the center with 3 or 4 slices or as best they fit.
  • Sprinkle generously with cinnamon and nutmeg.
  • Allow apples to cook until softened over low to medium heat. They will caramelize a little; just don't let them burn. This takes about 5 to 10 minutes.
  • Meanwhile, scramble the eggs in medium mixing bowl.
  • Add flour and salt, stirring in with fork until completely mixed.
  • Add milk and extracts, stirring until smooth.
  • Pour batter slowly around the apple slices in the pan, taking care to cover all the spaces between the slices and have a solid pancake. The apples will not be completely covered. I just eyeball the amounts to divide the batter evenly.
  • Keeping flame low, cook pancake, uncovered, for approximately ten minutes.
  • When pancake is solid enough to hold together, slide wide nylon spatula under pancake and flip over.
  • Cook for a few more minutes, checking for a little golden browning on the pancake.
  • Slide onto plate and top with butter and maple syrup.
  • FLIPPING PANCAKE: I usually slide the pancake out onto a dinner plate, then take the frying pan and hold it over the plate like a cover in my left hand; then take the plate with my right hand and simultaneously turn the pan back to its upright position with the plate dumping the pancake directly into the pan. I haven't lost one yet! 8-).
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