Ingredients
- 1 3/4 cups all-purpose flour, plus more as needed
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground nutmeg
- 2 large eggs at room temperature
- 1 1/4 cups milk at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, plus more as needed
- 4 Macintosh or other small apples
- Warm maple syrup, as an accompaniment
Directions
Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By jthewitt_11788208
Kingsport, TN
on March 06, 2010
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I used brown sugar instead of white and used 3/4 cup wholewheat flour instead of all white flour and was excited to try these. However the verdict from my husband and my daughter was 'tasteless and bland". You couldn't even taste the nutmeg. We won't be making them again; it was a lot of effort for nothing.
By cnicholet_11739249
Ventura, CA
on March 26, 2009
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I added an extra tablespoon of sugar and a 1/2 tsp of cinnamon, then served with maple syrup and fresh whipped cream. They were fantastic! Best apple pancakes I've ever had.
By trynity53
Brookline, MA
on October 12, 2008
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My husband and I went apple picking and consequently, I am making everything apple. These pancakes had decent texture but were very bland. I added a cinnamon and sugar topping that gave the final product some punch, but I would definitely alter the recipe to have more spice right in the batter. Also, the suggested time of 15 minutes was way off. From bringing the milk and eggs to room temp to slicing and coring four apples it me an hour to finish everything. My husband liked the pancakes though, said they tasted like apple pie.
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