Ingredients:
1 Apple – skinned and sliced thin, with or without a mandolin (see note)
2 Eggs
1/4 of a Banana smashed – roughly 1/4 of a cup
1/4 C Milk – any type of milk or milk substitute
1/2 C Flour
1/4 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/4 tsp Salt
1 TBL Maple syrup
4 TBL Butter
1 tsp Sugar + 1 tsp Cinnamon – mixed together and set aside
What you’ll need:
Mandolin
8-9 inch cast iron pan
Rubber Spatula
Directions:
Warm cast iron pan over medium heat, add butter. Let the butter brown slightly and add apple slices laying them flat around the bottom of the pan(if used mandolin turn heat to low, if not – leave at medium).
Mix wet ingredients with a fork, blending out the large banana chunks.
Mix dry ingredients and whisk together. Mix both the dry and wet ingredients together.
Pour batter over the apples. Top the batter with the cinnamon sugar mixture. Making sure the oven rack is in the middle of the oven. Turn the oven on broil, high. Let the batter cook over medium heat for a couple minutes while the oven heats up. When the sides of the batter touching the pan are set, using oven mitts, put the pan in the oven.
Broil on high until set. The sugar will bubble.
Test if it is set by jiggling the pan using oven mitts. If it wiggles, it needs more time. If it doesn’t wiggle then it is set.
Take out of the oven and let cool for several minutes.
Place a plate upside down on top of the cast iron pan and carefully, yet swiftly flip the pan over so the pancake will come out upside down onto the plate. Cast iron pans are heavy and unwieldy so good luck with this. If you do not want to take any chances, or don’t trust your arm strength, then loosen the sides with a spatula, work a spatula (or two) underneath and flip.
Serve with maple syrup, Enjoy!
Notes:
I did not use a mandolin when I made it for the first time, but if you’d like your apples soft I bet it would be better to make them thinner. I like the bit of crunch the thicker apples have.
I also made up this recipe based loosely on one I found online. I also didn’t measure anything when I made it, so I did my best to try and recreate the measurements. If it seems too thick, add some milk. If it’s too thin add flour. You could also use pancake batter, or premixed dry mix. Pancakes are something that seem to be very forgiving and are good to practice your cooking skills with.
Remember if you use whole wheat flour you’ll need more milk as it absorbs more moisture.
This is a thinner pancake, I pretty much ate the whole thing. If you want to make thicker pancakes, try doubling the recipe.
It’s based off of a German Apple cake, if you look up Apple Pancake or German Apple Pancakes you will find the original recipes I looked at when I created this recipe.
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