Amish Apple Pancakes


2 Granny Smith apples, peeled, cored, and sliced
1 cup flour
1 cup. milk
6 eggs
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
2 tbsp. butter


  • In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside.
  • Heat oven to 475 degrees.
  • Preheat cast iron skillet for about 3 minutes, add 2 tablespoons butter and let it melt.
  • Add sliced apples and fry 2 to 3 minutes.
  • Pour prepared mixture over apples and bake at 475 degrees F for 15 minutes.
  • Reduce heat to 425 degrees F and bake for another 8 to 10 minutes.
  • Sprinkle with powdered sugar and cut in wedges.
  • Serve with syrup or jam and bacon.

Real Cooking

Did You Know?
English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes, and Italian crespelle, but are not "lacy" in appearance. They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course.

Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner.