Apple Pancakes

Apple pancakes are a delicious twist on a classic breakfast, combining the warm, comforting flavors of cooked apples and cinnamon with a fluffy pancake base. There are two main approaches to making them: incorporating the apples directly into the batter or creating a warm, caramelized apple topping.

Method 1: Pancakes with Grated Apples in the Batter

This method results in pancakes with a moist, tender crumb and little bits of apple throughout.

Ingredients:

• Dry: All-purpose flour, sugar (white or brown), baking powder, cinnamon, salt.
• Wet: Milk, eggs, melted butter or vegetable oil, vanilla extract.
• The Apple: A medium-sized tart apple (like Granny Smith) or a sweeter apple (like Honeycrisp or Gala), peeled and grated.

Steps:

1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. Prepare the Wet Ingredients: In a separate, smaller bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. Combine and Add Apple: Create a well in the center of your dry ingredients. Pour the wet ingredients into the well and mix gently until just combined. The batter will be lumpy, which is okay. Gently fold in the grated apple until it is evenly distributed. Do not overmix.
4. Rest the Batter: Let the batter rest for 5-10 minutes. This allows the flour to fully hydrate and the leavening agents to activate, which will result in fluffier pancakes.
5. Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop about 1/4 cup of batter per pancake onto the pan, leaving space between each. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip and Finish: Flip the pancakes and cook for another 1-2 minutes, until golden brown on the other side and cooked through.
7. Serve: Serve the pancakes warm with your favorite toppings like maple syrup, a pat of butter, powdered sugar, or a dollop of whipped cream.

Method 2: Baked Apple Pancake (Dutch Baby)

This method creates a single, large, puffed-up pancake with a custardy center and caramelized apples on the bottom. It’s often referred to as a “Dutch baby” or “German apple pancake.”

Ingredients:

• For the Batter: Eggs, flour, milk, sugar, salt, vanilla extract.
• For the Apples: Sliced apples, butter, brown sugar, cinnamon.

Steps:

1. Preheat Oven and Pan: Place a cast-iron skillet (or other oven-safe skillet) in the oven and preheat to 425°F (220°C).
2. Make the Batter: In a bowl, whisk together the eggs, flour, milk, sugar, salt, and vanilla until smooth. You can also use a blender for an even smoother batter.
3. Caramelize the Apples: Once the skillet is hot, carefully remove it from the oven and add the butter. Swirl to coat the bottom and sides. Add the sliced apples, brown sugar, and cinnamon. Cook over medium-high heat on the stovetop for about 5 minutes, stirring occasionally, until the apples have softened and the sugar has caramelized.
4. Pour and Bake: Gently pour the pancake batter over the cooked apples. Return the skillet to the preheated oven.
5. Bake: Bake for 15-20 minutes, or until the pancake is puffed up and the edges are golden brown. It will deflate a bit after you remove it from the oven.
6. Serve: Slice the baked pancake into wedges and serve immediately. Dust with powdered sugar or drizzle with maple syrup.

Tips for Success:

• Don’t Overmix: A few lumps in the batter are perfectly normal and can help create a fluffier pancake.
• Room Temperature Ingredients: Using room temperature eggs and milk can help the batter mix more evenly and result in a better texture.
• Proper Heat: Make sure your pan or griddle is heated to the correct temperature. If it’s too hot, the outside will burn before the inside cooks. If it’s too cold, the pancakes will be tough.