A favorite family memory has been enjoying a giant apple pancake at The Original Pancake House in Birmingham, Michigan (after standing in the very long line).
My sister was trying to duplicate this years ago, before the internet. More recently, I’ve scoured the web and tried countless variations, finally concluding that this particular recipe comes pretty close to the pancake house recipe. Whew! I wasn’t sure how many more of these we could eat! (We really suffer for our art, ha…)
A popover-type batter rises up as it bakes in the caramelizing apples. And it can be convenient to serve for company, since the batter can be prepared ahead of time.
- 3/4 c. flour
- 1/2 tsp. nutmeg (fresh-grated is nice)
- 1/2 tsp. salt
- 3/4 c. milk, room temperature
- 4 eggs
- 1/3 c. butter
- 1/3 c. brown sugar
- 1/3 c. sugar
- 2 tsp. cinnamon
1. Make batter the night before, if possible. (Or let it rest at least 10 minutes.) For the batter, whisk milk into the flour and salt in a bowl (small lumps are OK). Use: > 3/4 c. flour > 1/2 tsp. nutmeg > 1/2 tsp. salt > 3/4 c. milk
2. Add eggs one at a time: > 4 eggs
3. Refrigerate the batter overnight, or let rest (up to several hours) at room temperature.
4. The cinnamon and sugar can also be mixed together ahead of time. Use: > 2 tsp. cinnamon > 2/3 c. sugar
5. To prepare the pancake, bring batter out of refrigerator. Preheat oven to 400 degrees.
6. Peel, core, and slice the apples. Use: > 3 c. sliced, tart apples
7. Turn iron skillet* on medium high heat and add to the pan: > 1/3 c. butter > 3 c. sliced, tart apples > the cinnamon/sugar mix
8. Stir the butter, apples, and cinnamon sugar for 2-3 minutes, until apples have softened some and the mixture is bubbling.
9. Pour the pancake batter on top of the apple mixture.
10. Bake for 20 minutes or so, until lightly browned.
11. To serve, turn upside-down onto plate; sprinkle with the remaining cinnamon sugar.
*If skillet isn’t available, use a Pyrex pan and heat the butter/apple/sugar mix in the oven for 10 minutes.