Best The Big Apple Recipes

The Original Pancake House Apple Pancake image

Provided by xpnsve

Categories Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons butter
2 Granny Smith apples (peeled, cored, and sliced thin)
1 tablespoon cinnamon
1 cup flour
1 cup milk
1/4 teaspoon pure vanilla extract
4 eggs
1/2 cup dark brown sugar
1/2 cup granulated sugar

Steps:

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
When the butter is completely melted remove from oven.
Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
Remove the half-way cooked batter from the oven and now add the apple mixture to it.
Just simply place the apples all over the top of the batter.
Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.

Nutrition Facts : Calories 597, Fat 21.8, SaturatedFat 12.1, Cholesterol 232.7, Sodium 236.4, Carbohydrate 90.9, Fiber 2.9, Sugar 60.1, Protein 12

Big Apple Pancakes image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
2 large apples, peeled, cored, and sliced 1/4-inch thick
1/4 cup light brown sugar, packed
3 eggs
1 teaspoon granulated sugar
Pinch salt
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
2 lemon wedges

Steps:

Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.