Recipe courtesy of Erika Durlacher

Apple Pancake

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

4 medium apples

5 tablespoons butter or margarine

6 tablespoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2 eggs, beaten

1/2 cup milk

1/4 teaspoon salt

1/4 cup all-purpose flour

1 tablespoon melted butter

2 tablespoons icing sugar, divided

Directions

  1. Preheat oven to 450 degrees F.
  2. Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes.
  3. Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside.
  4. Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth.
  5. Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center.
  6. Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter.
  7. Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Serve immediately. Cut in wedges and serve with apple wedges.