ORIGINAL PANCAKE HOUSE APPLE PANCAKE

Original Pancake House Apple Pancake image

Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze." Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chains signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven its flipped over onto a plate and the apples are smiling away at you right there on top, dripping with a delicious cinnamon-sugar glaze. You wont need any syrup for this one, that's for sure. Just a light dusting of powdered sugar, if you like, then get ready for an apple pancake unlike any other. Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur. Photo by Mary Riley.

Provided by @MakeItYours

Number Of Ingredients 12

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Ingredients

2 medium Granny Smith apples, peeled and sliced (16-20 slices each)
3 tablespoons butter (salted)
1/2 cup light brown sugar
3/4 teaspoon ground cinnamon
3 eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour
powdered sugar

Steps:

Peel and quarter two Granny Smith apples. Slice the core from each of the quarters, then slice the quarters into 4 to 5 slices each. Melt 3 tablespoons butter in a 9- or 10-inch skillet. If you've got a skillet that isn't non-stick, such as cast iron, that's the best kind for this recipe, although any oven-safe skillet this size will still work. Add brown sugar, cinnamon, and the sliced apples and saute for 10 minutes, stirring occasionally. Turn off the heat and let the pan sit for one hour so that the apples and glaze will stick to the bottom when the batter is poured on top.
Preheat oven to 475 degrees F.
In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
After the apples have cooled for an hour, pour the batter over the apples and pop the whole thing into the oven for 16 to 18 minutes or until the top begins to brown. Remove it from the oven, cool for one minute, and then use a spatula to loosen the pancake around the edges. Put a plate on top of the pan and invert the pan and plate together so that the pancake comes out upside down on the plate. Serve with an optional dusting of powdered sugar over the top.
Makes 1 large pancake.
Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.