Baked Apple Pancakes are a gloriously airy copy cat recipe for individual servings of the must praised Dutch Baby Pancake from The Original House of Pancakes.
Once upon a time, well before Bacon Slayer and I were in the throes of raising four sons, we had a (seemingly) significant amount of disposable income of which we inevitably spend a portion of on Sunday Brunch. Oh, how we loved our Sunday brunches! We’d sleep in, hit the late service at church, and follow it up with a leisurely brunch together at one of many local restaurants.
One of our favorites places for brunch was The Original House of Pancakes, where the food was well worth waiting in a line that wound out the door. Often I’d stick to my usual 49er Flapjacks, but if I was feeling particularly indulgent and long on time, I’d go with the Big Apple Pancake. It is version of a Dutch Baby, with caramel apples, a meal advertised to require an extra thirty minutes to prepare. After eating ourselves silly, sometimes we’d come home from brunch and take a big, fat nap to sleep off the lusciousness.
Ahhh! The days before children…when lounging over meals and sleeping in excess were sport.
Enter: The Sons.
Leisurely brunches chased with gratuitous naps became a thing of the past once Sons #1 & #2 came on the scene. We quickly learned that parents of a preschooler and a toddler don’t do brunch. Waiting in line for an hour, then ordering menu items that require an extra half and hour to prepare is non existent.
Nope. Not ever.
Parents of a preschooler and a toddler scramble to get the two kids ready for church on a Sunday morning. They slam a bowl of cereal down their gullets, and
lead foot it drive responsibly to the service, hoping to get there before it ends.
Big Apple Pancakes and 49er Flapjacks do not apply to such parents.
Sunday Brunches are nothing but a distinct memory in that Season of Life.
Unless of course one of those parents is a Bacon Slayer. A Bacon Slayer clips a recipe out of the newspaper for baked apple pancakes, and makes them for his wife.
While entertaining the two Original Sons, letting his wife sleep in.
Bacon Slayer first made baked apple pancakes for me one Mother’s Day. I awoke to the smell of cinnamon apples as he and our eldest boys brought me breakfast in bed. It was really something special! I’ll never forget the looks on my boys faces when they delivered my breakfast after helping their daddy make it. They were positively beaming with excitement.
I was the excited one after I took the first bite. The pancakes are almost souffle-like in texture, with tart apples in a buttery, cinnamon-y, caramel-y sauce at the bottom. They tasted similar to the Big Apple Pancakes of memory, but baked apple pancakes were even better! Better in part by the fact that my babies helped make them. But also by the fact that Bacon Slayer was distracted by the boys, leaving the butter melting in the dishes too long. Thereby browning the butter, giving the pancakes an overall nutty flavor.
How could a sleep deprived father accomplish such a feat? Well, since they’re made in individual casserole dishes, the entire recipe is done in thirty minutes, start to finish.
Making Baked Apple Pancakes with Brown Butter a perfect brunch for any season of life.
To make brunch special, collect a few Granny Smith apples and some all-purpose flour, cinnamon, salt, eggs, milk, brown sugar, and unsalted butter.
Preheat the oven to 400°F. Peel, core, and chop the apples.
Plop a tablespoon of unsalted butter into each of four (500 mL) individual casserole dishes. Place the dishes in the oven to melt the butter.
Sauté the apples in the remaining butter, brown sugar, cinnamon and salt over medium heat until they just begin to soften.
Crack the eggs into a blender carafe, giving them a whirl on medium speed for 30 seconds. Pour the milk into the eggs, and continue to blend on medium speed for about a minute to combine. Add the flour to the mix, and blend until smooth.
Remove the casserole dishes from the oven, and spoon the apples into the dishes in four equal portions.
Divide the batter evenly between the dishes, filling them about half full. Return the dishes to the oven and bake for 20 to 22 minutes, or until golden and puffy.
Serve the baked apple pancakes immediately, topping them with additional sliced apples.