It’s Apple Pickin’ Season

As you know I am not a food blogger. I can cook but I like basic , home style cooking. I’m happy with meatloaf and mashed potatoes instead of chicken cordon bleu. That said I felt I had to share this recipe. Although you can certainly make it all year round, I tend to think of it when the fresh apples abound. So here it is. Enjoy


Apple Pancake 

  • 1/2 cup flower (I like Bisquick  but any all purpose flower will work)
  • 1/2 cup milk
  • 2 eggs
  • 1 large or 2 medium size apples (Granny smith, Macintosh are great…cortlands tend to get a bit mushy)
  • 2 Tablespoons butter or margarine
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar (optional)

Preheat oven to 400 degrees F.

Mix sugar and cinnamon. Set aside

Whisk flour, milk and eggs together until smooth. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peal and thinly slice the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Sprinkle brown sugar on top of that. Bake 20 minutes.


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Additional Tips and comments:

You can serve with syrup but I don’t think it needs it. I don’t peel the apples either as I like the skins. If you use a stick margarine or butter you get a crispier crust than with a whipped margarine. That’s also the theory behind the cast iron pan. You could use a pie plate but you won’t get as much “crisp.”

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