Baked Apple Pancake

Perfectly puffed on the edges

This is an old favorite from The Yankee Kitchen radio show circa 1980.

I haven't made this in a while. My son Bailey reminded me about it after his recent train trip to New England. He and his aunt got to talking about how they loved it. And voila! It's back.

This recipe is meant to replicate the famous Apple Pancake of Bickford's fame - a restaurant I remember from my old stomping grounds in Brockton, Massachusetts back in the '70s. In this version from the Yankee Kitchen, the apples aren't baked into the pancake but rather cooked on the stove in a butter/cinnamon/sugar mixture, then poured on top.

This recipe serves 2.



Baked Apple Pancake

1 cup milk
2 eggs
2/3 cup flour
3 TB sugar
1/2 tsp salt
1/2 tsp. grated lemon zest
2 TB melted butter

Process all ingredients except butter. Pour melted butter into a 9" pie plate. Add the batter. Bake at 400 degrees for 30-35 minutes until puffed and golden. Serve with sauteed apples. (Recipe follows.)

Awaiting the oven

Soft, chewy and buttery in the center

Sauteed Apples

2 cups Granny Smith apples, peeled and sliced thickly
2 TB butter
3 TB sugar
1/2 tsp cinnamon


Melt butter in skillet. Add remaining ingredients. Cook over medium heat until apples have softened. Pour over pancake after it has baked. Serves 2.

Naked Granny Smiths

Softened and syrupy

Easy to make and good to eat anytime