Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Apple Pancakes 3.5 (64) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 24, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Pancakes vary in thickness from the ultra-thin French crêpe 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, pillowy treat dusted with confectioners' sugar. Ingredients 4 tablespoons (½ stick) unsalted butter ¼ cup dark-brown sugar 1 large McIntosh apple (about 8 ounces), cored and sliced ⅛ inch thick 5 large eggs 1 cup all-purpose flour 1 cup milk ½ teaspoon ground cinnamon Pinch of coarse salt Confectioners' sugar, for dusting Directions 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. 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. Rate it Print