Apple Pancake Tier Recipe
Apple Pancake Tier Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When our two college-age sons come home, they request their favorite apple pancake recipe. I especially like to make it in the fall...after my husband and I have purchased our usual 4 bushels of apples! —Ellen Govertsen, Wheaton, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons butter, melted
  • 6 to 7 cups sliced peeled tart apples (about 2-1/2 pounds)
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • Confectioners' sugar and ground cinnamon

Directions

In a bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400° for 20-25 minutes or until golden and puffy.
Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. Drain, reserving juice. Sprinkle apples with lemon peel.
When pancakes are done, stack on a serving plate in this order: one pancake and a third of the apples. Repeat layers. Dust with confectioners' sugar and cinnamon. Pass reserved apple juice if desired. Yield: 6 servings.
Originally published as Apple Pancake Tier in Cookin' Up Country Breakfasts Cookbook 1994, p41

Nutritional Facts

1 piece: 355 calories, 16g fat (8g saturated fat), 244mg cholesterol, 475mg sodium, 43g carbohydrate (24g sugars, 3g fiber), 10g protein.

  • 6 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons butter, melted
  • 6 to 7 cups sliced peeled tart apples (about 2-1/2 pounds)
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • Confectioners' sugar and ground cinnamon
  1. In a bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400° for 20-25 minutes or until golden and puffy.
  2. Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. Drain, reserving juice. Sprinkle apples with lemon peel.
  3. When pancakes are done, stack on a serving plate in this order: one pancake and a third of the apples. Repeat layers. Dust with confectioners' sugar and cinnamon. Pass reserved apple juice if desired. Yield: 6 servings.
Originally published as Apple Pancake Tier in Cookin' Up Country Breakfasts Cookbook 1994, p41

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