Pam

Passover Apple Pancake

A big apple pancake is a favorite brunch item around here. Apple slices caramelized in brown sugar and butter, lightly seasoned with cinnamon and surrounded by a light batter, baked until golden brown. Delicious. This recipe is for my Passover version.

Apple choice is important here. I like a firm apple that’s both sweet and slightly tart. Granny Smith would be a great choice, but the Pink Lady is my number one choice. You can use any apple you like, just choose one that’s firm rather than something like a Macintosh, which breaks down more when cooked.

While you could go for it and eat a whole pancake for a meal, we typically cut it into wedges and share it for dessert. While it is sweet as it is, it’s also delicious with some maple syrup drizzled on top. Eat it as soon as it comes out of the oven.

Passover Apple Pancake

Apple slices caramelized in brown sugar and butter, lightly seasoned with cinnamon and surrounded by a light batter, baked until golden brown.


Ingredients

  • 3 oz / 85 grams butter (6 Tbsp.)
  • 2 apples, peeled, cored and sliced 1/4-inch thick (Pink Lady or Granny Smith)
  • 3 oz. / 85 grams brown sugar (6 Tbsp, packed)
  • 1/2 tsp. ground cinnamon
  • 1 cup 2% milk
  • 4 large eggs
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 1/4 oz / 60 grams cake meal (1/2 cup)

Directions

  1. Preheat your oven to 425ºF / 220°C.
  2. Place a 10-inch ovenproof skillet over medium-high heat. Add the butter and let it melt, then transfer 2 Tbsp. of melted butter to a blender.
  3. Add the sliced apples, brown sugar and cinnamon to the skillet and cook, stirring, for 5 minutes or until the apples are softened and starting to caramelize
  4. While the apple cooks, add the milk, eggs, granulated sugar, vanilla, salt and cake meal to the blender. Run the blender until everything is well combined. Stop the blender, scrape down the sides and blend again.
  5. When the apples are soft and caramelized, pour the batter evenly over the apples and immediately transfer the skillet to the oven.
  6. Bake for 20 minutes or until the pancake has puffed up and turned golden brown.
  7. Remove from the oven and serve immediately, with maple syrup.

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