If you’re a fan of Original Pancake House, then you must know about their famous Apple Pancake. It is a unique and delicious twist on the classic Apple Pancak you must try.
The most delicious thing about this Original Pancake House Apple Pancake Recipe that sets it apart from other pancakes is that instead of cooking the apples separately and serving them with the pancakes, they are caramelized.
Although these pancakes not only impress your taste buds but are full of nutrients, they are packed with many beneficial nutrients such as vitamins, minerals and dietary fibre that help you meet your daily nutritional needs. Eating it for breakfast is very helpful.
I am a fan of Original Pancake House for a long time and their very famous apple pancake which I have tried many times at my house. My family members and friends like to eat this popular pancake for breakfast, so I make it for them for breakfast.
This Original Pancake House Pancake is served warm with maple syrup or whipped cream. It’s also served with a scoop of vanilla ice cream.
How To Make Original Pancake House Apple Pancakes
Making this Original Pancake House Apple Pancake is super easy and you don’t need complex ingredients. It is great for a special occasion or a lazy weekend morning. So let’s get started!
Ingredients To Make Original Pancake House Apple Pancakes
Step By Step Instructions To Make Original Pancake House Apple Pancakes
Step 1
Add milk, flour, eggs and vanilla in a mixing bowl.
Step 2
Combine the granulated sugar, brown sugar and remaining cinnamon In another bowl.
Step 3
In a Pyrex pie deep dish, add butter and place in the oven at 400 degrees until the butter is melted.
Step 4
Add batter into the Pyrex dish and put again in the oven and heat for about 20-25 minutes until the edges begin to puff.
Step 5
Once the batter is cooked halfway remove from the oven and add apple mixture to it. Spread the apples over the batter.
Step 6
Next, sprinkle the top of the pancake with the brown sugar, sugar, and cinnamon mixture. Bake for another 20-25 minutes, or until the pancake is golden brown and bubbly. Serve and enjoy!
Frequently Asked Questions
Can I use any type of apple for the Original Pancake House Apple Pancake?
You can use any kind of apple for this recipe but granny smith apples are the best for this recipe. Because they are slightly tart, which adds tartness to the pancake.
Can I freeze the Original Pancake House Apple Pancake?
It is not good to freeze fully cooked pancakes because doing so will change their texture and taste, otherwise, you can freeze the batter. You can bake it later whenever needed.
How long does it take to cook the Original Pancake House Apple Pancake?
Cooking time for the Original Pancake House Apple Pancake can vary depending on the situation, but on average it takes about 20-25 minutes to cook.
In Closing
I hope you enjoyed this recipe for Original Pancake House Apple Pancake. it’s a golden colour and refreshing apple cinnamon filling and sugary sweetness, this delicious pancake will tantalize your taste buds. This sweet and tart filling will melt in your mouth. If you don’t know what dessert to make for your family, try this recipe. If you have any questions, leave a comment below. Thanks for reading!
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Original Pancake House Apple Pancake Recipe
If you’re a fan of Original Pancake House, then you must know about their famous Apple Pancake. It is a unique and delicious twist on the classic Apple Pancak you must try.
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Print Recipe Pin Recipe
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Breakfast
Cuisine American
Servings 2
Ingredients
5 tablespoonsButter
2Granny Smith apples (peeled and sliced thin)
1 tablespoonCinnamon
1 cupFlour
1 cupMilk
1⁄4 teaspoonPure vanilla extract
4Eggs
1⁄2 cupDark brown sugar
1⁄2 cupSugar (granulated)
Instructions
Add milk, flour, eggs and vanilla in a mixing bowl.
Combine the granulated sugar, brown sugar and remaining cinnamon In another bowl.
In a Pyrex pie deep dish, add butter and place in the oven at 400 degrees until the butter is melted.
Add batter into the Pyrex dish and put again in the oven and heat for about 20-25 minutes until the edges begin to puff.
Once the batter is cooked halfway remove from the oven and add apple mixture to it. Spread the apples over the batter.
Next, sprinkle the top of the pancake with the brown sugar, sugar, and cinnamon mixture. Bake for another 20-25 minutes, or until the pancake is golden brown and bubbly. Serve and enjoy!
Keyword Original Pancake House Apple Pancake Recipe
Of course, we only use real eggs and separate the whites from the yolks to order. Our buttermilk pancakes are low fat. We make them from scratch using a low fat powdered buttermilk, and a low fat powdered skim milk. We also only use hardwheat unbleached flour.
Chef and writer Shani Fryer explains, "Recipes call for both when an acid-based chemical reaction is necessary to provide rise. Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance.
Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.
In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk. Ancient Greek poets Cratinus and Magnes wrote about pancakes in their poetry.
Our recipes demand only the very finest of ingredients, such as 93 score butter, pure 36% whipping cream, fresh grade AA eggs, hard wheat unbleached flour, and our own recipe sourdough starter. Our batters and sauces are made fresh in each kitchen every day.
If you happen to have leftovers, they can be reheated in the microwave for 30 seconds to 1 minute until warm. Be careful of overheating the leftovers as like most bready products, they can get hard if overheated.
One medium pancake (5" across) made from scratch provides 93 calories, 2 grams of protein, 15 grams of carbohydrate, 0 grams of fiber and 2 grams of sugar. One large pancake (7" across) made from scratch provides 186 calories, 4 grams of protein, 30 grams of carbohydrate, 1 gram of fiber, and 5 grams of sugar.
Baking soda is also strong. Stronger than baking powder, in fact. If you accidentally use too much in a recipe, you'll be able to taste its metallic-like flavor.
For baked goods that don't require too much leavening, such as cookies or pancakes, it's actually OK to leave out the baking soda completely — they just won't be as light and fluffy. If you do go this route when making pancakes, Gan recommends pouring less batter into the pan to cover the same surface area.
Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.
To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!
The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast.
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