Grandma Schatz Apple Pancakes Recipes

GERMAN APPLE PANCAKE

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

VERONICA'S APPLE PANCAKES

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

GRANDMA SCHATZ APPLE PANCAKES

Steps:

• I start with two ten-inch non-stick skillets on my two front burners. This way, the two pancakes are ready at the same time -- and cleanup is very quick for non-stick pans.
• Heat 1 tablespoon butter in each pan.
• Wash and core apples. Do not peel. Cut in half. Then cut each half into about 8 slices.
• Put slices in each pan, arranging them in circle along edge of pan, and fill the center with 3 or 4 slices or as best they fit.
• Sprinkle generously with cinnamon and nutmeg.
• Allow apples to cook until softened over low to medium heat. They will caramelize a little; just don't let them burn. This takes about 5 to 10 minutes.
• Meanwhile, scramble the eggs in medium mixing bowl.
• Add flour and salt, stirring in with fork until completely mixed.
• Add milk and extracts, stirring until smooth.
• Pour batter slowly around the apple slices in the pan, taking care to cover all the spaces between the slices and have a solid pancake. The apples will not be completely covered. I just eyeball the amounts to divide the batter evenly.
• Keeping flame low, cook pancake, uncovered, for approximately ten minutes.
• When pancake is solid enough to hold together, slide wide nylon spatula under pancake and flip over.
• Cook for a few more minutes, checking for a little golden browning on the pancake.
• Slide onto plate and top with butter and maple syrup.
• FLIPPING PANCAKE: I usually slide the pancake out onto a dinner plate, then take the frying pan and hold it over the plate like a cover in my left hand; then take the plate with my right hand and simultaneously turn the pan back to its upright position with the plate dumping the pancake directly into the pan. I haven't lost one yet! 8-).