Apples 'n' Cream Pancake Recipe

4.5 3 3
Apples 'n' Cream Pancake Recipe
Apples 'n' Cream Pancake Recipe photo by Taste of Home
Publisher Photo

Apples 'n' Cream Pancake Recipe

Read Reviews
4.5 3 3
Publisher Photo
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch—because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples...they make this a true Midwestern meal. —Ruth Schafer, Defiance, Ohio
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups thinly sliced unpeeled apples
  • 1/4 cup chopped walnuts

Directions

In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown.
Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately. Yield: 4-6 servings.
Originally published as Apples 'n' Cream Pancake in Country Extra March 1992, p51

Nutritional Facts

1 piece: 265 calories, 16g fat (8g saturated fat), 108mg cholesterol, 204mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 7g protein.

  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups thinly sliced unpeeled apples
  • 1/4 cup chopped walnuts
  1. In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown.
  2. Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately. Yield: 4-6 servings.
Originally published as Apples 'n' Cream Pancake in Country Extra March 1992, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApples 'n' Cream Pancake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 7284394 277783
Reviewed Nov. 14, 2017

"I was very unsure of the batter with only a half cup of flour. However, it came out awesome. I added cinnamon to the batter . It tasted like a cinnamon roll with apples. it was very good and I make it again."

MY REVIEW
SmittySmittySmitty User ID: 7613495 42147
Reviewed Jan. 19, 2014

"Oh, why this recipe is just wonderness. At the end, when all them snacks is fancied, I add a little heavy wippy cream on the top; only haff a carton, but it atts this spongy yum to it!"

MY REVIEW
momfinne User ID: 2046149 38585
Reviewed Jul. 31, 2010

"Great recipe! It was a big hit! easy to make and very tasty. A great change of pace for breakfast but not for those who are watching their diet. I will definitely be making this again and will use it when company stays over."

Loading Image