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Apple Pancakes

Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into a sweet, giant pouf dusted with confectioners' sugar.

  • servings: 4




  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup dark-brown sugar
  • 1 large McIntosh apple (about 8 ounces), cored and sliced 1/8 inch thick
  • 5 large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon ground cinnamon
  • Pinch of coarse salt
  • Confectioners' sugar, for dusting


  1. Step 1

    Preheat oven to 400 degrees. In a 10-inch cast-iron skillet, melt butter and 3 tablespoons sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.

  2. Step 2

    In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt, and remaining tablespoon sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in the center, and puffed around the edges, about 15 minutes. Dust with confectioners' sugar; serve immediately.

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Reviews (2)

  • 27 Jul, 2014

    I think this recipe calls for too many eggs (5). It makes the pancake very heavy and chewy almost like a custard. I'm going to try it with 3 eggs next time.

  • 22 Oct, 2013

    This is a great recipe and after making it more than three times I have to say it works every time. The pancake is fluffy and so good. Such a great camping recipe. Easy fast and so yummy. Thanks MS.