Fresh, high-quality ingredients and traditional recipes are what make this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain’s signature dish. To make a dead-on clone, Granny Smith apples are sautéed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it’s flipped over onto a plate and the apples are smiling away at you right there on top, dripping with a delicious cinnamon-sugar glaze. You won’t need any syrup for this one, that’s for sure. Just a light dusting of powdered sugar, if you like, then get ready for an apple pancake unlike any other
MAKES 1 LARGE PANCAKE
INGREDIENTS:
- 2 medium Granny Smith apples, peeled end sliced (about 16 to 20 slices each)
- 3 tablespoons butter (salted)
- ½ cup light brown sugar
- ¾ teaspoon ground cinnamon
- 3 eggs
- ⅓ cup whole milk
- ⅓ cup heavy cream
- 2 tablespoons granulated sugar ¼ teaspoon salt
- ¼ teaspoon vanilla ½ cup all-purpose flour
- Powdered sugar (for garnish )
INSTRUCTIONS:
- Peel and quarter two Granny Smith apples. Slice the core from each quarter, then slice the quarters into 4 to 5 slices each.
- In a 9- or 10-inch skillet, melt 3 tablespoons of butter. If using a nonstick skillet, that’s ideal, but any oven-safe skillet of this size will work. Add brown sugar, cinnamon, and the sliced apples. Saute for 10 minutes, stirring occasionally. Turn off the heat and let the pan sit for one hour to allow the apples and glaze to stick to the bottom.
- Preheat the oven to 475 degrees.
- In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Stir until the sugar is dissolved. Sift in flour and mix until smooth. Let the batter rest for about 10 minutes.
- After the apples have cooled for an hour, pour the batter over them. Place the skillet in the oven and bake for 16 to 18 minutes or until the top starts to brown.
- Remove the skillet from the oven and let it cool for one minute. Use a spatula to loosen the pancake around the edges. Place a plate on top of the pan and invert them together, so the pancake comes out upside down onto the plate.
- Serve the pancake with an optional dusting of powdered sugar on top.
TIDBITS:
- You can substitute ⅔ cup half and-half for the ⅓ cup heavy cream and ⅓ cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.
