 Apple Pancake Question
Hi I made this recipe for the Original Pancake House's apple pancake today.
Big Apple
5 Tablespoons of butter.
2 Granny Smith Apples, peeled, cored, and sliced thin. Actually we also like the apples simply chopped up with the skins left on. It’s better for you this way too.
1 Tablespoon Cinnamon
1 Cup Flour
1 Cup Milk
1/4 Teaspoon Vanilla, use the good stuff from Mexico
4 Eggs
1/2 Cup Dark Brown Sugar
1/2 Cup Granulated Sugar
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) Crank to 400 degrees. When the butter is completely melted remove from oven.
Now poor the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
In a separate pan warm the apples, more butter (to taste) and cinnamon. Cook for about 15 minutes or so.
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 service with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
This two step process makes all the difference and really comes out awesome. When the edges are golden to dark brown but not burnt it’s time to remove and let the monster sit and cool for a few minutes. Then slice and enjoy!
It puffed up really big in the oven and when I took it out it started deflating. It tastes just like the restaurant version but not as light because in the restaurant it stays puffed. How can I make mine stay puffy? Thanks in advance!
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