I have a soft spot for pancakes. My mom’s mom was known to us as “Grandma Pancake.” When we were little, our grandma would make us pancakes everytime she came over and like all little kids do, we gave her our own name by which we knew her by, Grandma Pancake. It wasn’t until I was at least twelve years old that I saw her legal name on a piece of mail and realized “Pancake” was not actually a part of her real name. Nevertheless she will always be remembered as Grandma Pancake. I think I subconsiously love pancakes so much because of my grandma, but I’m a sucker for most breakfast foods. I love breakfast for dinner nights and they occur frequently at my house. (I will also admit that Bob Evans might just be one of my favorite restaurants…) As I was remembering my Grandma Pancake, I recalled a special pancake my mom used to make for us. They weren’t a typical pancake because they weren’t made on a griddle. They were puffy and perfectly flavored with soft, tart apples. She would make one and each of us six children (yes, my parents are saints for having six children) would get a slice to hold us over until she could cook another. She always seemed to present us with a new pancake just as we were finishing our last bite of the piece prior. Many years later, I finally asked my mom for the recipe so I could remember that special pancake we all loved so much and share the memory with my boys. I tested the recipe to see if my memory of these delicious pancakes served me correctly and thaaank you Mama. I am six years old again asking for thirds.
Mom’s Dutch Apple Pancakes
4 tbsp butter
2 granny smith apples, thinly sliced
2 tbsp brown sugar
1 tsp cinnamon
1 cup all purpose flour
1 cup milk
1/2 tsp vanilla
Preheat oven to 425 degrees.
Beat flour, milk, eggs and vanilla in a bowl and set aside.
Heat a cast iron skillet on the stovetop. Add butter. When melted, add the apple slices and cook for a few minutes, to soften. Mix in brown sugar and cinnamon. Put skillet in preheating oven for a few minutes (no more than 5 minutes).
Pull skillet out of oven and pour pancake mixture over top. Immediately put skillet back in the oven and cook for about 25 minutes until puffy and lightly browned. (Check for puffiness / brown-ness using oven light – try not to open oven door till you’re ready to pull the pancake out!)
Serve with maple syrup and butter.