Apple Pancake
I've been meaning to try this recipe for a while now. I can't remember where I got it from.
I've been meaning to try this recipe for a while now. I can't remember where I got it from.
- Carbohydrate 62.7210428571511 g
- Cholesterol 1197.97190479152 mg
- Fat 36.7149419159335 g
- Fiber 2.20680005536761 g
- Protein 37.742560952498 g
- Saturated Fat 14.2163033404085 g
- Serving Size 1 1 Serving (294g)
- Sodium 461.142571507906 mg
- Sugar 60.5142428017835 g
- Trans Fat 5.36791590554397 g
- Calories 726 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Whisk eggs, milk, sugar, vanilla, salt and cinnamon in a large bowl until well blended.
- Add flour and whisk until batter is smooth.
- Place butter in a 13 x 9 inch baking dish in oven until melted, about 5 minutes.
- Remove dish from oven and place apple slices in overlapping rows on top of butter.
- Return to oven and bake until apples begin to soften slightly and butter is bubbling, about 10 minutes.
- Remove from oven and pour batter over apples and sprinkle with brown sugar.
- Bake for 20 minutes more until puffed and brown.
When removed from a 425 degree Fahrenheit oven, a properly baked apple pancake presents a deeply puffed, golden perimeter contrasting against tender, bubbling fruit slices embedded in rich caramel. Achieving this structure relies on thermal shock: pouring batter directly over melted butter in a preheated 13x9 inch baking dish creates instant steam generation, forcing the high-egg batter to expand rapidly.
Freezing, Storage, and Reheating Mechanics
Leftovers store effectively in the refrigerator for up to three days when wrapped tightly to prevent moisture loss. For longer storage, freeze individual slices between layers of parchment paper in an airtight container for up to two months. Reheating requires dry heat rather than a microwave to restore the crust; crisp the frozen slices in a toaster oven at 350 degrees Fahrenheit for ten minutes until the interior warms through and the exterior regains rigidity. Standard baking pans can be substituted with heavy cast-iron skillets if adjusted for thermal mass, though glass dishes retain heat longer to ensure the bottom crust sets firmly.
- If the batter appears lumpy after adding the three-quarters cup of flour, pass it through a fine-mesh sieve to eliminate pockets of dry starch.
- Apples sliced thicker than one-quarter inch will retain too much structural integrity, preventing proper softening during the initial ten-minute bake.
- Ensure eggs reach room temperature before whisking to allow maximum air incorporation during blending.
