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The BEST Apple Pancake Ever
This apple pancake recipe (really more like a pancake casserole?) is tried and true and uses ingredients you probably already have in your house.
I’ve been using this recipe since my close friend, Nancy F, shared it with me over a decade ago. She got the recipe from her mom, who got it from her own close friend in Milwaukee, who just so happens to be the mother of someone I knew at overnight camp as a child. I’m from Chicago and Nancy’s family is from Milwaukee, but Nancy and I met here in Minneapolis. This is all very typical of the barely two-degrees of separation between Midwestern Jews.
But I digress.
I’ve tried several apple pancake recipes over the years, and I’ve made this one enough times to know that it never fails. The apples come out with a wonderful texture and flavor. The batter is thick, flavorful, and pancake-esque. This dish is a major crowd pleaser.
Easy To Make and SO Delicious
You will both thank me and hate me for sharing this recipe. It’s VERY delicious, but not remotely healthy. I often serve it when I’m hosting brunch along with a protein like a crustless quiche or scrambled eggs to round out the massive carb/sugar overload.
I love this recipe for any fall holidays, especially Rosh Hashanah during the day, break the fast after Yom Kippur, and during Sukkot. Or, really for no reason whatsoever whenever you have a lot of apples!
THE BEST APPLE PANCAKE RECIPE
(shared with me years ago by Nancy F, via her mom, via her mom’s good friend)
Ingredients:
- 1.5 pounds APPLES (Recipe calls for Granny Smith. I use whatever I have in the house.)
- 4 tablespoons BUTTER (Use real butter, always. No faux “butter” spread in a tub. I just wouldn’t bother trying to make this recipe dairy-free, though I suppose you could replace the butter and milk.)
- 1/4 cup packed BROWN SUGAR
- 1 teaspoon CINNAMON (divided)
- 1/2 teaspoon NUTMEG (I use a smidge less because I find the nutmeg flavor too strong otherwise.)
- 6 large EGGS, room temperature (I’ve never had time to get them to room temp, and it hasn’t been a problem.)
- 1.5 cups MILK (I use 2% milk. Nancy’s mom’s friend did not specify. Whole is probably more delish.)
- 1 cup FLOUR (Could probably sub with almond flour or gluten free flour. But I couldn’t tell you for sure.)
- 3 tablespoons SUGAR (I usually use more like 2.5 tablespoons, and I’ve never heard complaints that this dish isn’t sweet enough.)
- 1 teaspoon VANILLA
- Dash of SALT
- Powdered sugar (optional, but my kids love it)
- Syrup to serve (Optional. Syrup was my addition, not Nancy’s mom’s friend’s. Obviously I wasn’t as concerned with the sugar content when I thought of that one.)
Directions:
Pre-heat oven to 375 degrees.
Peel, core, and cut apples in 1/4″ thick slices to make about 4 cups.
In a 13 x 9 glass baking dish, melt the butter in oven.
Arrange the apple slices over the melted butter. Bake until apples are soft, about 10 minutes.
While the apples are baking, mix the brown sugar with 1/2 tsp of the cinnamon and the nutmeg.
Remove the pan from oven and sprinkle brown sugar mixture over apples. Set aside.
Blend the eggs, milk, flour, sugar, vanilla, remaining cinnamon, and dash of salt. (I use my blender.) Pour over the apples.
Return pan to oven. Bake 35 minutes, or until top is golden brown and apples rise to the top. (As pictured above, it’s impressive when it comes out of the oven. Make sure at least one person is there to see it and applaud, because it will drop within minutes of sitting on your counter.)
Sprinkle with powdered sugar right before serving. (I usually place a dish of extra powdered sugar on the side along with maple syrup for those who like it.)
ENJOY! Please let me know if you end up making this one. I’d love to hear your thoughts and any variations you try.
Looking for great Rosh Hashanah and Sukkot recipes, look here.
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Photo by Stepan Babanin on Unsplash
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