From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: Apple Pancakes and Apple/Rice Casserole
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 24 Jul 92 22:08:12 GMT


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Title: Apple Pancake, pancake house

Keywords: breakfast, dessert, apple

 

(from Janice Norman)

 

 

Apple Pancake

.

Here's an apple pancake recipe which is supposed to be very much

like the one from the Original Pancake House. (Due to the fact

that the original Original Pakcake House pancake recipe is part of

a franchise, it is not published.) This recipe came from the Chgo

Tribune a couple of years ago. 

.

3       Tbs     butter

1       tsp     cinnamon

1/2     cup     superfine or bar sugar

3               eggs

1/2     cup     all-purpose unbleached flour

1/2     cup     whole milk

1               Granny Smith apple, peeled and thinly sliced

.

Place te butter in a 9 inch ovenproof skillet. Place skillet in a

preheated 425 deg oven for 3 to 5 minutes until the butter is

sizzline and the skillet is heated. In a small bowl, throughly

combine the cinnamon and superfine sugar. While the skillet is

heating, beat the eggs well in a large bowl. 

.

Gradually add the flour beating the batter briefly after each

addition until the batter is smooth. Add milk, 1/4 cup at a time,

beating after each addition until a smooth batter is formed. Tilt

skillet, making certain that the sides and bottom are well coated

with melted butter. Quickly place the apples in a thin single

layer on the bottom of the hot skillet.  Sprinkle the

sugar-cinnamon mixture evenly over the apples.  Very carefully so

as not to disturb the bottom layer of sugar and apples, pour the

batter evenly into the skillet. 

.

Return to the oven.  Bake 10 minutes at 425 deg  Reduce heat to

350 deg and cook for 15 minutes longer, or until the pancake is

puffy and golden brown. Lift the edge of the pancake and peek at

the sugar coating. Quickly set the skillet over high heat on top

of the stove for 15 to 30 seconds to quickly caramelize the sugar.

Peek again, the sugar should be liquid and bubbling. Make sure

that the pancake is loosened from the pan and invert the skillet

onto a 12 inch serving plate, (being careful to avoid any drips of

caramelized sugar which could cause burns).  Serve immediately.

 

-=-=-=-=-=-=-=-Courtesy of The HomesteadBBS(615)385-9421-=-=-=-=-=-=-=-=-=-

 

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Title: Dutch Apple Pancake

Keywords: Dessert, Pancake, Apple

 

        Batter: 

 

          4 eggs                    Combine batter ingredients in blender 

        1/2 cup all-purpose         or food processor; mix until smooth. 

            flour                   Let rest 30 minutes.  For filling, 

        1/2 teaspoon baking         melt margarine in a 10 inch oven-proof 

            powder                  skillet. Add apple slices, sprinkle 

        1/8 teaspoon salt           with cinnamon and toss over low heat 

          1 teaspoon vanilla        for 3 minutes.  Pour batter over 

          2 tablespoons diet        apples and place in preheated 425 deg. F 

            margarine, melted       oven for 15 minutes.  Remove from oven. 

                                    Blend glaze ingredients and dribble over 

        Filling:                    top of pancake.  Cut into 4 wedges to 

                                    serve. 

          2 tablespoons diet 

            margarine               MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM 

          1 large tart apple,       Calories per serving: 229 

            pared and sliced        "Traditional" calories: 450 

            1/4-inch thick          Diabetic exchange: 1 medium fat meat, 

        1/2 teaspoon cinnamon                          bread, 1 fruit, 1 fat 

                                    MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM 

        Glaze: 

 

          8 packets Equal 

        1/2 teaspoon cinnamon 

          3 tablespoons boiling 

            water 

 

Source:  JimNet BBS, Austin, TX (512) 837-0953

 

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Title: Apple Pancakes

Keywords: Pancakes, Apples, Breakfast

 

From: Reader's Digest's "Great Recipes for Good Health"

Calories: 87 cal. per serving.

Via: Donna Ransdell, COOKING echo

 

2 cups Bisquick, Bisquik-as-a-wink, Quick Bread Mix, or other biscuit mix

1 tsp ground cinnamon

1 1/4 cups skim milk

1/4 cup sour cream or mock sour cream

1 large egg, separated

1/2 cup peeled, chopped apple

nonstick cooking spray like Pam

 

1. In a large bowl, combine the Bisquick and cinnamon and set aside. In

a 2-cup glass measuring cup, combine the milk, sour cream, egg yolk.

Add to dry ingredients all at once and stir just til moistened (batter

will be lumpy). Fold in apple.

 

2. In a small bowl, beat egg whites til it holds stiff, dry peaks; fold

into the batter. Do not overmix; a few small puffs of egg whites should

be visible in the batter.

 

3. Lightly coat a 12-inch skillet with cooking spray and set over

moderate heat. Using about 1/4 cup batter per pancake, pour in the

batter, 2 or 3 portions at a time, and cook for 1-2 minutes or til

bubbles form on the pancakes. Turn and brown 1-2 minutes more. Makes

15 pancakes.

 

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