It’s hard to believe how quickly this week has whizzed by, and even harder to believe that Thanksgiving is just around theApple-Pancake-Recipe-Delectabelle corner, less than a week away. With all of the hubbub going on, I realized that I have been a bit stingy with the posts, but don’t worry…I have been attending numerous events around the DC metro area, taking in all the culture and excitement one girl can stand! I will be sharing my stories on those fun adventures over the next couple of days.

But more importantly…it is Friday, and that can only mean one thing here on Delectabelle…a brand-spanking new brunch recipe! I just love leaving my readers with something fresh and delicious to warm up and enjoy on the lazy days of the weekend.


This weeks brunch reTREAT recipe comes courtesy of one of my favorite fellow blogs, the kitchn. If you have never checked the site out, I highly recommend it. They are always posting up some new and scrumptious, must-have delight. This recipe is no exception, and I really gravitated to it because it had such a lovely story behind it. Well, that and it looked unbelievably, mouthwateringly good.

So I bring to you the glorious apple pancake. Mind you that is not plural. We are talking one, big gigunda pancake cooked to crusty perfection on a cast iron pan. It almost resembles an apple pie, but the ingredients are just different enough to set it apart, with its fluffy, eggy texture.


The idea for this pancake was spurred by a memory conjured up by a good friend (Jennie) of one of the kitchn’s editor’s (Faith Durand). Its such a cute little story that it will make you just love this already delicious dish even more. Like to hear it, here it goes…straight from the kitchn.

“Faith learned that Jennie’s parents would go on dates to the Original Pancake House in Chicago, where they would split an apple Dutch baby — an eggy, puffy cloud baked in a skillet, with a towering crown of crisp, airy crust over layers of wobbly custard, apples and molten cinnamon sugar. After they moved away from Chicago, her mom developed a version of this monstrous apple pancake, and it became a defining treasure of the family, to be made for special friends and company.”

Is that not just an adorable mental picture and a recipe born out of love?! So without further adieu, I give you the Weekend Apple Pancake. Bon Appetit!

brunch reTREAT: Weekend Apple Pancake

Yield: 3-4 slices

brunch reTREAT: Weekend Apple Pancake


  • 2 large or 3 medium apples, preferably tart ones like Granny Smith
  • 4 tablespoons white sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 cup unsalted butter
  • 1/3 cup dark brown sugar
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 5 eggs
  • Powdered or cinnamon sugar, to serve


  1. Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.
  2. In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.
  3. Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
  4. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.
  5. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.
  6. If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.

Related Posts Plugin for WordPress, Blogger...