apple pancakes
But since two hundred and thirty two of you (approximating, you see) suggested I get back in with cast iron, I decided to give it another shot. I’ve had a big (and omg, so heavy!) 12-inch cast iron pan for years. It was a whopping $18 and I hear, supposed to be the best investment I’ve ever made. But despite my repeated no-soap, re-reseasoning and tomato-avoiding efforts, the seasoning had never gotten to that “nonstick-like” place. Or so I thought! This morning, I heaved that thing up onto the stove for the pancakes, warned Alex that this might be “bagel run” kind of morning in the end, after all, and got to frying those babies up.
And it worked like a charm. It was great! They were great! Nothing stuck, not even a little. Frankly, the only issue is that the pan is way too big for my tiny burner and the pancakes cooked unevenly but like I care. After this morning, I can finally be one of those cast-iron zealots I was so secretly envious of, never understanding why their cast-iron experiences were so much more enlightened than mine.
Alas, I’ll get more into this in the weeks and months that follow, as I reestablish relations with my cast-iron and test it out with various dishes. In the meanwhile–oh right!–the pancakes… Joan Nathan calls these Apple Latkes, which is really what got my attention in the first place. I am going to have to beg to differ on that, as they have way too much liquid and flour to really be a “latke”, or fritter. They are pancakes with shredded apples, and while the recipe itself is quite easy I think it will need some flavor tweaking to get it to a more interesting place. Nevertheless, I think it would be worth it and have made some suggestions in the head notes.
Now, if you’ll excuse me, I have to go apologize to my cast-iron pan for neglecting it for all of these years. We have so much to catch up on!
One year ago: Chicken with Chanterelles and Pearl Onions
Two years ago: Way Better Than Campbell’s Cream of Tomato Soup
Apple Pancakes
Adapted from Joan Nathan, and a bunch of other sources laying claim to the same recipe
As I mentioned above, these are going to need a little more oomph than the original recipe entails. I’d vote for some orange or lemon zest, perhaps some cinnamon or vanilla extract or … well, what do you think? I am eager to see what you all do to step it up a bit.
(New to pancakes? Check out these tips.)
2 eggs, well beaten
1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
Extra flavorings (see recipe notes)
Vegetable oil, for frying
Confectioner’s sugar, for dusting
1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and whatever other flavorings you see fit.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Wooo and Hooo, cast iron all the way!
Hurray! The first time I cooked a pancake in a non-stick, I was sorely disappointed. A shiny crust that just never gets that proper golden tinge? What nonsense. Nothing beats a good, heavy cast iron pan for evenly cooked pancakes.
Those look delicious! I haven’t had the nerve to use my cast iron for much, but I’m obsessive regarding cleaning and care. Stupid thing still keeps rusting, though, can’t figure that out. Maybe if I used it more – I should start with your pancakes!
Cast iron pans always make the BEST pancakes! You apple ones look delicious :)
A couple of months ago, my grandmother gave me her old cast iron skillet… that belonged to her grandmother. Oh. My. Goodness. I have a fifth generation pan. Are you kidding me? I cook in it just because of that. BUT the heat rentention is indeed fabulous, and you can’t get that crust any other way. I’m not sure how you’ve seasoned yours (and I feel extremely insecure and pretentious acting like I’m giving you advice because as I’ve established once before, you’re my favorite and my authority on all things food), BUT if you coat it like crazy with shortening and put it in the oven, it gets nice and slick. I actually had to go through the process three times before it was nonstick enough. And I’m really hoping you throw a little cornbread action my way during an installment of Cast Iron Revisited.
God, I can’t figure out the cast iron thing either. Guess I should dig it out and try again. The appley pancakes look fabu. Far better than bagels.
Oh Lawd! Big Ups to you! I have a shit load (a real measurement folks) of apples that I need to be creative with, like on a twice daily basis, so thanks for your apple intuition. These will be happening tomorrow!
Also, congratulations on mending your cast iron relationship, she’s heavy and unwieldy, but SO worth it.
I agree, cast iron makes the best everything! My dad’s secret pancake ingredient was anise extract (or anise water or aniseed). Something about it nudges the common pancake over the top. I’m not sure if it would mesh well with apple, however, and if you’re not an anise fan, I recommend a splash of Frangelico! Yum, we might just have to have these for breakfast…
I have an irrational desire to make these right. now. So — jammies first, breakfast at 8:30 pm second. Sounds good to me.
Yum….Sounds terrific, but also an excellent candidate for some cinnamon and vanilla, plus a pinch of nutmeg. And while you are right that “yogurt will work as well”, I’d suggest that you’ll find it will work even better, particularly with a nice liquid-y homemade or raw yogurt. Yogurt adds quite a tang to my favorite cakes….in fact I even passed over making them this morning because I had run out of Yogurt.
And one (OK…more than one) more note to the cast-iron: temperature matters. The only time I have sticking problems is when I am impatient and don’t let the pan get up to temp (a drop of water must sizzle in the butter). And if I the skillets are too hot, the cakes puff up to much with air and don’t have quite the right texture. Size also matters — my 6″ skillet requires a much lower heat setting to get to temp than my 12″. Since they retain so much heat, I also remove the pans from the heat and turn the heat down a half-notch between batches.
OK….if it isn’t clear yet, I am a bit obsessive about my pancakes!
My mom gave me a set of three cast-iron pans, in graduated sizes. A true Southern cook should always have one, she said. I only ever use the medium-sized one for … what else? Cornbread. But I’m about to take the plunge into nice, new pots and pans that aren’t nonstick. Ack. Thanks for showing us it can be done!
These look great, but I think even more exciting is the “Two Years Ago” link to tomato soup. I’ve been craving it for weeks, but was waiting for it to get cold enough that I could justify making it…I think we’re there.
Hey, I am in dire need of a cast iron pan — any recommendations? Oh and do you think buttermilk might work? I’ve a carton of it sitting and would hate to waste it… these look so awesome – i love apple anything.
I’d add some spices and vanilla and use buttermilk. I would also try it with whole wheat flour (or half whole wheat) – I find pancakes taste more interesting. What about a tablespoon or two of melted butter in the batter?
Nice simple recipe and I was looking for a pancake recipe and I clicked on to your blog, excellent timing. As always one of the best food blogs. Yours Audax
I made apple latkes last week with a similar result… the recipe was definitely missing something! I like your suggestion of orange zest – maybe that and some cinnamon/nutmeg spice and possibly adding a splash of orange juice to the batter. Thanks!
Ok, just made these for a nice pre-bedtime snack. I used half whole wheat flour and added a smidge of both cinnamon and cardamom, as well as a splash of vanilla. Loved. Them. And you’re right about needing to flatten them out a bit so they cook all the way through — but to tell the truth, I found the slightly custardy ones quite pleasant. It reminded me of something, but I don’t know what.
These look tasty! I’ve tried something similar with Cinnamon and CHUNKY AppleSauce…very tasty…I think I’ll make them tomorrow morning with the homefries…yum!
I kept waiting to read what you did differently. Why do you think it was successful this time and not other times? Thanks for the advice regarding pots/pans. I think I’m going to go with a braiser – All-Clad MC2.
So glad you posted the two year liink to the tomato soup – I lost my written copy of the recipe that I posted in the comments and I always have to refer back to the comments of that post! Just a correction to that recipe too… where it calls for 1 c. sliced onions, make that onions to taste (the recipe calls for 1 T. sliced onion, but with that much tomato, I think that little amount of onion gets lost. 1 cup however, is nuts).
I vote for whipping up an apple cider syrup for these bad boys!
What about subbing some apple jack for some liquid as well?
Yesterday’s post inspired me to pull out the cast iron, too. But I made fried potatoes! The pancakes look and sound delicious.
I LOVE my cast iron skillet! I’ve had mine for years and it really is non-stick. My only complaint is the weight. If I ever have to pour something out, or tip something onto a plate, or whatever, I have to get my husband to help. I just can’t lift with one arm and manipulate with the other!
Those pancakes look really good and we have a couple of apples that need using up . . . hmmm!
Jil
Everything I know, or need to know, about the care and feeding of my 4 beloved cast-iron pans, I learned from Janel.
Two of my pans came from a garage sale at which I had to pass a quiz to be allowed to buy them! I was the 4th person to try, and the first to give the correct answers, thanks to Janel.
Cast iron pans are the absolute best. And there are some great hints on the web about upkeep. But not washing it out with soap? Yuck. And yes I do it all the time, all that built up grease is just too gummy.
I am so looking forward to making these apple pancakes, in my cast iron pan. Yours is simple one of the best food blogs I have ever come across.
Jen
radish: amazon. walmart. target. 8 inches is plenty big, and my mom uses a 12-inch to fry chicken for the whole family. you shouldn’t spend more than 20 bucks.
I really love that recipe by Joan Nathan! Your Apple pancakes look extremely good, especially with all that ooey gooey honey…
Cheers,
Rosa
My automatic thought was ‘hmmm cinnamon please’ i think a little orange zest and cinnamon would fix it up nicely. maybe with a little caramel sauce to top it? toffee apple-tastic if you ask me…
I am using my breakfast time to check my mails, so no breakfast for me! My belly is annoyed at me for not making these! i might have to for pudding tonight!
You just changed our dinner plans for tomorrow night. I think these cakes with some turkey sausage on the side will be PERFECT for dinner.
I swear by cast iron! I have a griddle for pancakes, and a 12″ pan that was my great-grandmother’s! It is extremely well seasoned and very heavy. But it’s worth it! Cooking home fried potatoes works great for building up the seasoning. But I always wash it with soap, and then I dry it immediately with a paper towel. Works great!
I love your site! I tried the Silky Cauliflower Soup last night. It was a great hit. Thanks!
Absolutely needs cinnamon and nutmeg. We also put vanilla and a little lemon juice in ours this weekend.
And of course, our “morning” was 1 p.m. too.
MAPLE SYRUP. Replace the sugar with Maple Syrup (pancake syrup will do in a pinch, but maple is the best) and reduce the liquid by 2-3 Tbsp. if you like the cakes thick and puffy. The maple flavor is wonderful in any pancake, but especially with apple pancakes.
My favorite roasting pan is my cast iron skillet. I roast all meats in them because it’s easier to make sauce from the rendered juices and it gets all the stuck on bits off the bottom making it easier to clean. It keeps seasoning the pan every time you roast in it. Corn bread and the big German Puff Pancake are perfection baked in a C I skillet.
In the future, to get your cast iron up to heat, throw it in the oven at 350 degrees first. It shouldn’t be a problem for your little burner to keep it hot after that.
They look AMAZING!!!!!!!!!
Mmmmmh they look gorgeous! I may test this recipe in the next days :)
Yum! They look good. Is that golden syrup you’re serving them with?
I used to make pancakes in a stainless steel pan, the trick I think is just to ruin the first one. Put in loads of butter, cook the first pancake, it comes out all soggy and horrible but that seems to season the pan for the rest – provided you keep it at the same temperature, quite medium-high. That always worked for me. I just use nonstick now though! Never liked cast iron much, it’s just so heavy and a pain to clean!
Oh and my favourite pancake recipe is oaty pancakes – 3/4 cup rolled oats, 1 egg, 3/4 cup milk, 1/2 cup self raising flour, 1 tablespoon brown sugar, and a couple of tablespoons of melted butter. They taste sooo good. I tried with whole oats yesterday and the texture wasn’t great though, so definitely rolled oats (oh I think in American that’s “oatmeal”) is the way to go.
Those look like they would make a great midnight snack, or in my case a 2am snack. ;)
Well, the first time I looked at the pictures, I thought that was shredded cheddar cheese next to the apples. Then I read the recipe and realized I was an idiot. BUT… What if you added a bit of sharp cheddar to the original recipe? It would be a throw back to cheese and apple pie, and would add an interesting flavor.
Yippeeeeeee!
Best things cooked on cast iron..
*grilled cheese
*pancakes
*fried potatoes
*hamburgers
*corn bread
I like the idea of grating the apples. I would usually just chop up the apples in small pieces, but my pancakes never seemed to cook correctly. Thanks for the tip!
These looks great! You asked for improvements – where I’m from (southern Maryland/Delaware) we traditionally include a small amount of yellow cornmeal in pancake recipes (maybe 1/3 c. to 2 c. flour) and I find this is essential to keep any pancake recipe interesting – provides a wonderful toastiness and texture. I think it would be great in this recipe. Thanks for your wonderful site!
Hooray for giving it another chance!! Especially since those pancakes look marrrrrrvelous :-)
Welcome to the cast iron lovers club! If you ever, ever want to make fried chicken again. Whip out your cast iron and prepare to be amazed. My favorite use for my 10″ cast iron skillet is for cornbread (I’m Southern.) Heat the skillet in the oven, add oil and then the batter.
http://nujoikitchendiary.blogspot.com/2007/09/cowboyschili-cornbread-crockpots-crme.html
These look great, I noticed your pan. I always thought everything tasted better from those pans. Pictures are great, especially those of the syrup…can’t wait to try these out after I finish my banana pancakes :)
Wow! I’m so excited about trying these. I don’t have a cast-iron pan, but my parent’s do, so maybe I’ll head on over to their place and try it out. Thanks!
Try your home fries in it. You’ll never, ever go back to non-stick. And potato latkes really get gorgeous and brown and crispy in cast iron. It is my favorite pan!
I am still afraid of my cast iron pan! Guess I should give it a try too!
Dovetailing with your efficient kitchen post: I have a cast-iron stovetop griddle, which is really just a long flat hunk of iron that spans two burners, that I’ve come to love. It doubles as a flat surface / countertop extension most of the time, and a heat-resistant place to put hot pots & pans & stuff out of the oven (my rental kitchen is not granite, go figure). It also works really well for pancakes! and all other things griddle.
These look so delicious, oh my, my my! But I am notoriously bad at cooking pancakes :X I have checked out your pancake tips, though. So maybe I’ll get better. :)
… and to pep up the recipe: sour cream, and “mixed essence” – an extract of combined fruits.
I don’t normally care for apple pancakes, but those look really good. Possibly because the apples aren’t chopped and in huge soggy pieces that ruin the texture of the pancake!
Cast Iron pans are good for all kinds of yummy things, like deep dish pizza or dutch baby pancakes . . .
Yogurt just makes the pancake a little thicker than a plain milk pancake, that’s about the only difference. :-) I’ll have to try out this recipe now that we have a food processor, and see if I’m right that they are much better tasting!
Definitely cinnamon, and since I am adding it to EVERYTHING lately, how about a little candied ginger? That definitely adds “oomph”! I’d also switch up the white sugar for brown- I’ve been doing this in my pancakes lately and it just gives this nice extra caramely-delicious flavor that really makes them special. Okay, and to make the recipe totally different, I’d also probably do half white and half wheat flour and use vanilla yogurt for at least part of the milk. Which makes it almost exactly like my favorite yummy whole wheat apple pancake recipe.
Congrats! Now stick to it (or don’t let anything stick to it) by using the pan with lots of oil for awhile…fry up some eggs, potatoes, I even do chicken in there and stick under the broiler…
ooh yes and I second the recommendation for cast-iron grilled cheese.
Approachable, delicious & what a great shot of that syrup pouring over the pancakes. Talk about enough to make your mouth water…
I use case iron for everything. I have one skillet and I bake my muffins in one big batch in it (like cornbread), use it for pancakes, eggs. One great trick is to save a little bacon grease in the fridge. It works fantastically for seasoning when cooking eggs, best no-stick eggs ever.
I’ll be making these pancakes for Mr Chiot’s this week (he’s an apple fanatic).
@Vicki (#3) after you rinse out your pan (never, ever soap it), put it in a low oven for a while, or as I do, put it in the oven and heat it to about 350. As soon as it reaches temp turn it off and leave the pan to dry. Your pan will never rust if it is well seasoned and dry. To make sure it is well seasoned, do your first cooking in it with fat – fry some things, get it good and greasy. This is in addition to the manufacturer’s instructions. You can buy pre-seasoned cast iron pans, but I haaven’t tried them and can’t comment on how well they perform.
Oh, and re: soap – rinse your pan well with very hot water. That should remove most of the excess frease, and if there is still some, pour a little salt in the pan and rub it around. You shouldn’t need soap.
What a great presentation. Would love to wake up to these apple pancakes on a weekend morning!
I will be maknig these tonight! I inhereted a very old cast iron pan that my step dad reseasoned for me and I can’t wait to use it! I have one of my own which I season with virgin coconut oil. It won’t go rancid like bacon grease or some oils and it smells divine! I suggest that to anyone looking for a saturated fat free way to season =) Also if you want more info cast iron cooking for dummies is actually a really good book!
I’m glad you’ve taken the plunge!!
I can’t imagine cooking without my cast iron!!
I was raised on the stuff. My father bought it for various hunting excursions when I was small and eventually it made it’s way into the house.
And oh the many times i’ve burned my stomach/back/palms/arms bumping into the handle like an idiot, but it’s all worth it. (Especially when I invested in one of those cute little silicone handles. It cost more than the pan but it’s definitely saved on burn cream.)
By the looks of it, you’ve shamed yourself by using Log Cabin or Aunt Jemima syrup (or some other similar nastiness). I hope my eyes have deceived me, and that in reality it’s just cold, real maple syrup.
yay! you’re part of the cast iron lovers club now. welcome! you will be delighted to know that the best way to season your cast iron (aside from the initial phase, which you’ve clearly accomplished) is to cook yummy things in it, like bacon (i make turkey bacon, with just a touch of olive oil) – just be sure not to let it scorch as that will burn off all that good stuff. CORN BREAD is also a fantastic way to get that sucker all glossy and pretty. roasting a chicken (or if you’re a red meat kind of person, a slab of whatever, or hamburger) is also good and tasty.
to clean mine, i run super hot water in it, and use a little plastic scraper to get any stuck on bits, but usually there are few to none. if it’s really gunky, i will very briefly use the scrubby side of a sponge with perhaps a hit of soap in it. then it gets wiped down, then on the stovetop to dry out – a minute or so on high is fine.
congrats on your newly established relationship. :) I personally have never used cast-iron but you’ve made me curious to try!
these are a great breakfast idea. I would add some cinnamon too :) yummy
Pedro — Gasp! Our current bottle is this insanely thick stuff. (Too thick for my tastes, but very photogenic.)
well, i KNOW what im having for breakfast later! :-D thanks!!!
I have a few cast iron pans, and I’m embarrassed to say I rarely (if ever) use them. I need to jump on the bandwagon!
Maybe it’s time for me to drag the ol’ cast iron down from atop the fridge where it lives, collecting dust. These look very tasty.
I love vanilla and cinnamon with apple pancakes, but definitely add nutmeg and/or cinnamon to them.
As for non-sticking your cast iron pans, my all-time favorite way is to coat them, inside and out, with [gasp!] crisco and let them set upside down (on newspapers or something) for an hour or two. Heat your outside gas grill to 450-500°, put the skillet upside down on the grill, cover and cook for an hour. Turn off grill and let set until cool. On new pans, you may want to do this a second time. Works like magic for me. Plus, after I’ve washed them (and I do use soap), I leave them on a low burner until hot and rub with a tiny bit of food grade mineral oil.
These pancakes look delicious. I regret that I already made pancakes for dinner last night to soothe an insatiable craving for anything remotely sweet (no chocolate in the house!). Maybe I’ll make these this weekend when I actually have someone to share them with….
As for the frying pan: congratulations! I love cast-iron pans, but the seasoning takes AGES. My parents recently got non-stick pans (and by recently, I mean 4 years ago), for which they spent way too much money, and which have turned them into “eating-out” addicts. Cast-iron seems a nice compromise and serve as a good self-defense method for ladies living alone in the city.
Good luck with nablopomo!
p.s. I love your apple-cake. I’ve made it twice now.
Ok, a request, Deb? Or readers of SK? I really need a banana pancake recipe. I have been lusting after the ones from the Original Pancake House, but there is no such restaurant here in the wilderness of Idaho. It would be a perfect next use for your cast iron!
I actually had to have my dad clean (yep one of mine was rusted) and season my cast iron pans. Oh the shame of it. But now they cook like a dream:-) To the reader looking for pans, try the ones made by Lodge.
I have two good cast iron pans – a griddle pan from my grandmother and a 12 inch skillet from my mom. They both work great for grilling sandwiches and burgers and pancakes, and for frying anything, but potatoes and meats always seem to stick (when not frying in a sea of oil). Every time I try to cook up some corned beef hash in my cast iron (would love a homemade recipe, I love the canned stuff but would like to make some homemade), the cleanup is a nightmare. I wind up using my metal spatula to scrape the stuck hash, scrubbing with steel wool, and reseasoning.
I always oil it up with Canola oil and heat it up before putting it away in the oven. Anytime I’m using the oven for something else, I make sure to put some oil it in and leave it in the oven. Commenters with cast iron success: What am I doing wrong?
These look so good! My kids love apples and pancakes so I’ll have to give these a try!
I am going to try this this weekend! They look incredible.
Huh… these look suspiciously like my apple pancakes! I add cinnamon and use Granny Smith apples though… and no sugar since it turns out very sweet anyway.
I made these this morning and they were much, MUCH too dough-y for my taste. I should have known – I like very thin pancakes (crepes) much better.
I thinned out the recipe by adding more milk in the rest of the batter, but they were still very thick and chewy.
I added orange zest and vanilla which helped with the flavour somewhat. Luckily maple syrup makes everything taste much better. Mmm.
Makes me think I really need to catch up with MY cast iron… Those look rather delicious!
I am absolutely, out of my mind in love with pancakes. I’m also out of my mind in love with a boy…. I think someday soon I’ll combine these two loves. Thanks Deb!
What a delicious take on a breakfast classic! I think this recipe might end up tying with my favorite fruit enhancement to pancakes, bananas.
OK, I’ve read EVERY COMMENT on here. I own a cast iron skillet, and am confused about how to season it and clean it and maintain it. I’m not interested in using crisco. DEB – CAN YOU PLEASE HELP US NEW CONVERTS TO CAST IRON??? THERE MUST BE SOME GREAT-GRANDMA AUTHORITY ON THIS OUT THERE SOMEWHERE. I needs to know! :)
Mine did NOT come out :( However, I totally diverged from the recipe – I am a celiac, so I subbed a gluten-free pancake mix for the batter. I don’t know if it was the mix or if it was the apples, but my cakes never cooked in the middle, even when the outsides were more than done. They even sat in a warm oven (which usually finishes off any unfinished batter) but were still sort of mushy and custardy (but in a bad way) in the middle. Maybe it would be better if the apples were squeezed out before cooking? Or maybe less apples? Did anyone else have this problem?
Anna!
Crisco works great, but if you’re not into it you can also use vegetable oil. To season a cast iron pan, you should rub in generously all over with vegetable oil or crisco, and then put it in a hot oven (350 – 400 degrees) by itself for 1-3 hours. At first the oil may smoke, and it will definitely smell weird, but in the end it bakes a slick enamel layer onto your pan. Repeat the process as many times as it takes to get a smooth black enamel coating the pan (once for a pan in good shape, maybe two or three times for a pan that is dried out).
To care for the pan, all you need to do is avoid doing things to it that will strip the enamel – so don’t use it to cook things that have a lot of water or acid, like soups or hollindaise sauce. When it’s time to wash the pan, wash it in warm water – it’s ok to use dish soap, just don’t let it soak. Don’t put it in the dishwasher – dishwasher detergent is too harsh. Dry it thoroughly as soon as it’s done washing – don’t let it sit around wet. Finally, whenever I am done using the pan, I always dab a little vegetable oil on a paper towel and rub it all over before putting it away. The pan drinks it up, and it always stays in good shape.
Lastly, if you mess up and accidentally strip the oil from your pan, it’s not the end of the world :) If it’s only a little dry and I don’t want to bother seasoning it in the oven, I will rub a little vegetable oil on the inside and leave it on the stove over low heat until the oil sets into an enamel.
Hope that helps!
You know, I don’t follow any of those cast iron rules and I still love my pans. I refuse (REFUSE!) to not wash them with liquid soap and water, or coat them in oil before storing, or any of that gross crap. I think that if you’re worrying about that, you’re making things way too complex. Just heat the pan with a little oil or butter (I use one or two tbsp) before cooking. If you wash like I do, the pan will be “thirsty” and soak up the oil. Then you’re ready to roll, and I swear it is still practically non-stick and you aren’t frying in excessive oil or anything because it’s worked its way into the pan. And if things stick a little, then you get to scrape out those delicious crispies without guilt, because cast iron is tuff enuff to take it!!
ps preheated cast iron is the secret to the best biscuits ever, where you get that awesome crusty crunch bottom and pillowy top.
I never grate apples for my apple pancakes (oladushki in Russian). I always peel, core and chop the apples in small squares, like for apple cake. The apples become soft and delicious and their flavor comes out more strongly than I think grated would. Also, it’s a nice textural contrast with the pancake batter. Definitely best to use apples that are more tart. My mom also puts some lemon zest in hers. Oooh yum. Just reminded me of Sunday mornings in my childhood.
I must confess, I make my pancakes on a griddle…I have an electric stove and can’t get a decent pancake to turn out on those things, regardless of what pan I use. The heat is even on the griddle and I store it in the front closet because my kitchen is too small. I do want to be a cast iron pan owner, but I’m not there yet….
Anyway, the apple pancakes look delicious and I will definitely have to try them. Your pictures and descriptions always make me SOOOO hungry!!!!
Annette, you don’t have to oil and reason the pan every time you use it unless you’re “washing up” with soap and water. Once your pan is well-seasoned, you just use it as you would any other “non-stick” pan. Heat it up, add a bit of whatever lubricant you’re using and cook away. IF it’s well seasoned, and you’ve let it get good and hot before you begin (you can always trim the flame later), you ought not to be having a problem. The trick, when you’re done, is to remove everything from the skillet and wipe it clean while it’s still hot/warm. And leaving it in the oven when you bake other things? Sounds wonky to me, and think of all the heat it’s absorbing away from whatever you’re cooking.
Ohh those look so tasty! And I’m ever so hungry!! I’m glad cast iron and you are forming a beautiful new relationship. :) Question: have you ever thought about trying pizza on a cast iron pan? I’m really curious about the results…i hear you can make them on the stove that way. Or maybe one could bake one into a deep dish or make a covered one a la pie style…hm.
YEAH! Let’s hear it for cast iron!
I keep one skillet for tomato stuff (and anything else that might unseason it), and one for non-stick purposes. (Actually, the tomato one was put in the dishwasher by a well-meaning friend, and has never been the same since… so it’s pretty much not going to be non-stick again for a very long time. Rawr.) That way I get the best of both worlds. Also, I’ve heard (but don’t quote me on this, I don’t know the exact science behind the claim) that tomatoes cooked in cast iron actually leach out some of the iron into the food, so, hooray for free dietary supplementation. :-)
Ok I’m out of parentheses. :-P
oh god … how simple things can be so mouthwatering :)
I’ve always had cast iron, and I follow both camps. I baby it for the first few months, until it’s well and truly seasoned. And then…. it’s tomatoes, vinegar, soap, whatever!
But I think I season differently from everyone else. Really, really differently! I heat the pan over medium heat, and then pour in some coarse salt. Then I scrub the pan with the oily-salt mixture, toss it all out, and then cook away. I do the salt-oil scrub about once or twice a year thereafter – whenever the pan seems to be looking particularly “dry”.
Perhaps a scientist out there can explain, why the salt?
@lacrema: I’ve never been to the Original Pancake House, but I’m certain you can make better pancakes than they do. Take your favorite buckwheat pancake recipe (or – gasp! – use the mix from Krusteaz brand), and make the batter as usual. Mash or process a VERY ripe banana until mostly smooth (I throw my overripe bananas in the freezer, peels and all, then microwave a couple whenever I want to make pancakes or banana bread). Dump the puree into your batter and stir. Voila! Seriously, so easy and so good. Add some chopped walnuts on top before you flip, and they’re even better.
Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.
I scrub my cast iron with salt and hot water after using it. I remember my mom, who is the best cook I know, wiping her pans and nearly never washing them so the idea doesn’t seem gross to me. The salt gets them pretty clean but they retain their “nonstick” coating.
Oh, and before I put it away, I “dry” it over a low burner so all the water evaporates and at that time I put another light coating of oil on the pan. No rust! Sounds like more trouble than it is, I promise ….
Yayayayay!
My absolute favorite hands down wedding gift some 26 years ago was a set of seasoned cast iron skillets. I’ve been cooking with them ever sense – all four sizes. I let mine dry in the oven if it is still warm after cooking. You can cook nearly anything in a well seasoned cast iron skillet.
I think I would add some freshly grated nutmeg to the apple pancake mix to give it some zest; and also use the yogurt. One of our favorite things to have for supper is breakfast food and this would be just the thing!
This looks fabulous! I love apple pancakes.
Three words for flavor adjustment: applewood smoked bacon. We add little chunks of it to our apple pancakes and it is so very tasty.
I love my cast iron pan so much I lug it along when we go camping. It works great over a campfire. You can even flip it and cook on the backside.
I’d say that some browned butter might do these a world of good.
I made apple pancakes not too long ago…couldn’t really taste the apple though…maybe I didn’t add enough?
We only ever use our cast iron skillet when we go camping…maybe I’ll start breaking it out in the kitchen now! The pancakes look delicious.
I have followed your blog for awhile, and I have to say that it’s a pleasure to read. I am a culinary enthusiast and I’m always on the lookout for good recipes. Your recipes are not only a must-taste for anyone with a hankering for good food, but the posts are imbued with a refreshing sense of humor as well.
Best of luck to you!
SK – these look outstanding. I will have to try these this coming weekend. Thanks for sharing with all.
I love my cast iron pans! Your apple pancakes look great and I nearly fell over laughing at your Cook’s Illustrated pumpkin pie. I read that article and recipe and thought it was WAY too much work. Now you’re making me want to put forth the effort.
I cooked these for our dinner tonight in my cast iron griddle. I didn’t have any plain yogurt on hand, so I replaced half the milk with buttermilk. I also added 1 tsp of cinnamon, 1/2 tsp of pure vanilla extract, and some freshly grated nutmeg to the recipe. Yum!
Like so many others here, I love my cast iron! I have a 10″ skillet that was my grandmothers. After scraping years of accumulated gunk off it, it’s been my steady partner in the kitchen – over 20 years now! I never use soap on it, just sea salt and a plastic scrubby. I think heating it for most uses kills germs. Baking at 400 certainly must! I miss the 12″ extra deep skillet that I used to make fried chicken with. But the past is the past!
Another piece I have is a flat 10″ round griddle. This is my pancake dream come true! And it works wonders on tortillas!
Cast iron pans are great things to look for if you are FORCED to accompany your mother-in-law to flea markets!
I make apple pancakes regularly each Fall with our orchard apples. Lemon zest is wonderful, as is cinnamon and a little allspice. I have drizzled a bit of molasses in them too with reasonable results. And yes, tart is best when it comes to apple selection.
Congrats too on appreciating your cast iron again! I think I might be someone who considers grabbing her $7 cast iron pan in a fire.
how many pancakes does this make?
Hah! The other day I told my husband I was going to make apple pankcake by which I made a german apple pancake where I made a pancake batter, sauted apples in some cinamon and butter in my cast iron panand poured the batter over it and baked in the oven. My husband kept expecting me to have to flip the darn thing. I guess he was imagining something more like this.
Cast iron gets better with age and use. I use my cast iron pan for meatloaf, chicken and lots more. It’s used in the oven as much as on the burner. I also wash it with a nylon scrubber and soap and dry it on top of the stove, on medium flame.
LOVE them! I like a nice fat little pancake, so these look right up my alley. Especially since in Seattle I’m lucky enough to have so many awesome apples to test out!!
OMG…I broke the site! Phew…maybe not, but my comment didn’t post! For all things cast iron, check out Lodge cast iron products that come PRE-SEASONED in any size or style. Cheapest at Amazon.com.
i made these pancakes this morning–a lovely start to a veteran’s day off. thanks for the recipe
for seasoning my cast iron skillet, i found that a good thing to do was to make pies in it. something about the baking and buttery crust turned my skillet into something very excellent, and also gave a good excuse to make a bigger-than-normal pie. and you can pile so much filling into it! pies in skillets!
I *love* my cast iron, (6″, 8″, 10″ and 12″ skillets and a 6 quart dutch oven) and rarely cook in anything else. I wash with HOT water, let it run a couple minutes, and I have a scrub brush with pretty stff bristles that is used for NOTHING but cleaning the cast iron. No soap! It will strip all the seasoning and the non-stick properties of the pan, and since it is porous, the taste of the soap may come through in your food. Scrub it clean under the hot water, let dry on it’s own, and use a bit of oil on a paper towel to wipe the inside down, and let it be. You can cook tomato and acidic-based food in the cast iron, AFTER it is properly seasoned, and be sure to coat with a bit of oil afterwards. NEVER leave a cast iron pan to saok more than a few minutes, they will rust very quickly! Use some steel wool to rid the rust, then re-season. HTH!
iv’e found that meyer lemon zest not just regular lemon zest transcends pancakes to new level prob. two tablespoons
Could hardly wait for my day off to try these. They’re wonderful! I took note of your notes, used granny smith apples, added some cinnamon, vanilla, and a touch of almond extract. The pancakes turned out Amazing. Thanks Deb for all your great ideas, and best wishes with the cast iron pan. Looking forward to seeing what else comes of the cast iron reacquaintance.
Mariana’s idea (#115) is brilliant! I have been avoiding the purchase of a pie pan due to limited shelf space but I do have a cast iron skillet that is the perfect size! I love multi-use items. Thank you!
I’m not a huge pancake person but I like the look of these! I have problems with the cast iron skillet too. But mostly I use it to cook fish and chicken so I need a different pan for sweets.
Dear Deb,
PLEASE don’t forget to put this one in the apple topical index section! Otherwise I’ll forget all about it!! You’re the best – these are on my menu for next week!
It’s there! Last recipe.
What about adding a splash of Calvados? That might add a little depth to the apple flavor. A friend of mine beat a little into whipped cream to serve with Tarte Tatin the other night to good effect. Of course, some might think that adding liqueur takes it out of the realm of the breakfasty, but that’s less a problem when you’re breakfasting after 1pm.
There a hit! The no. one requested dinner for the past week. (November is my turn at request a dinner month). Four days, four pancake dinners.
I made these tonight for dinner with a splash of vanilla and some cinnamon, we all loved them. I was inspired to use my cast iron and was proud that it worked, can’t wait to use it again! I also made the apple cake earlier this week with the help of my nine year old and we all loved it. Your recipes are easy enough for my kids to be able to help but creative enough for everyone to be excited to try something new! I love this site!
These just looked so yum, I had to try them. Made them the other day, but with one cup of oatmeal instead of all-purpose flour. And I added quite some Chinese five spice powder to it: that sharpens it up nicely! I had them with some sugar, but tried hot peppersauce too – also nice if you like a more hearty snack.
I made these for dinner the other night, and though the flavour was exceptional (I used Mackintosh apples and vanilla and cinnamon) I didn’t really like the texture. They were very heavy and sticky and not fluffy and light like I prefer. Maybe I did something wrong.
Made these last night with gluten-free baking flour and Granny Smiths plus cinnamon, meyer lemon zest and a dash of nutmeg and my two boys and I ate the ENTIRE batch….mostly them. Wrestled the kids for a few of them. Cooked some in the cast iron, but also some on the griddle b/c my cast iron wasn’t spitting them out fast enough and I was afraid the natives were gonna eat my arm off…plus the fighting over who got the next pancake was getting out of hand with the fork stabbing and such. Did flatten the batter around and did add extra tsp of baking powder (often have trouble with gluten-free flour rising nicely). Dab of butter and sprinkle of powdered sugar. Perfect. I mean, so damn good all three of us were “mmmmmm”ing with each bite. Also got a few “Oh my God…these are sooo good”s from the kids. I call that success.
When i saw these when you posted them earlier in the week i knew i had to make them and so i did for breakfast today i also tried something
http://www.flickr.com/photos/woodwood/3034675562/
I just wanted to say i love your site its beautiful and such an inspiration. I know this is a recipe site but i wondered if you would ever consider doing a New York to do post, im coming over next year and am always looking for suggestions foody or otherwise.
How yummy! Thanks for the inspiration!
I make these quite often…I simply love apple pancake.I wanted to add that your pictures ar beautifull and made me hungry…
Just made these (and the Chocolate Toffee Cookies) this weekend with a friend. oh.my.word. i think we both thought we died and went to heaven these pancakes were amazing and so easy to make! I think even my fickle boyfriend who “doesn’t like cooked fruit” would eat these! I love your recipes, I aspire to be like you one day and cook all the time.
I did these with 1c milk, 1/2c Greek yogurt; zest of 1 orange, and a generous sprinkling of cinnamon into the batter and they turned out ROCKIN’.
I just tried these, using yogurt, plus a dash of milk to loosen the batter up a bit at the end. I also added a dash of vanilla to the eggs and a rounded teaspoon of mixed spice to the dry ingredients. The pancakes were absolutely lovely: probably the best I’ve ever made. And the batter just never ends. I’ve made 14 pancakes and there’s still half a bowl left. I should have halved it, but American measurements confuse me.
I would die for my cast iron skillet. Okay, that’s a tad dramatic but it is my very favorite kitchen tool. As for the apple pancakes, they look delicious. I think a little cinnamon or lemon zest would be a fantastic addition. Happy New Year!
Deb, You should pick up a cast iron griddle/grill. I have one made by Lodge that I love for pancakes. One side is a grill that I can never use as it instantly sets off smoke alarms but the griddle side is a dream – easier to lift up the pancakes than a skillet (no sides) and it fits over two burners. I think it was relatively cheap like all cast iron pans but I bought it ages ago.
Cast iron is great for pancakes. Just got to make sure it’s hot enough, it’s seasoned, and there is enough oil in the pan. I have been using coconut oil lately for cooking. Pure, virgin (non-hydrogenated) coconut oil is not only not bad for you, it’s actually very healthy. I bet the added coconut flavor will complement the apple perfectly.
What I will do when I make these pancakes (tomorrow, actually):
1) Do the maple syrup substitution one reader recommended
2) Add about 1 teaspoon of lemon zest
3) Add cinnamon and nutmeg
4) Use Granny Smith apples (golden delicious are anything but)
5) Rather than use maple syrup on them, I will dust them with powdered sugar (as you did) and squeeze a lemon on them. I’ve done this with regular pancakes, and it’s really delicious. Maple syrup is often too sweet for me; powdered sugar and fresh lemon will balance the apple flavor perfectly. Can’t wait!
oh — I bet apple butter will go well with these too. Not the kind that has a lot of sugar added (or that evil high-fructose corn syrup) Or pumpkin butter. Yum. I have both in the fridge; I think I’ll do a trio of pancake toppings with these. Thanks!
I halved the recipe, mixed yogurt and milk, added lemon zest and only used 1tbsp of sugar as my apples weren’t the tartest. I served them with powdered sugar and a sprinkle of lemon juice. Holy cow, they were delicious!! Thank you!
Oh my goodness! If I keep looking at this site, I’ll be the size of a house!
This is torture for a baker like me! Virtually everyone I know is on a diet too, which is no help. As it is I have to volunteer to make the pudding for dinner parties just to try out new recipes. Why isn’t salad so interesting?
Actually, one salad is rather tasty, orange and red onion. Thinly sliced skinned oranges with half the amount of sliced onion, drizzled with olive oil, salt, pepper and dried mint. Leave for 30 min. Nice with crusty home made bread……
I made these, and they were mm! I didn’t use any tart apples, but I added a lot of cinnamon (and a tiny bit of cayenne, though that really didn’t come through). I used some really juicy and somewhat bruised apples that’ve been in my fridge for awhile, and added some extra brown sugar to the entire mix. They came out really well! A lot of them had half-custardy/half-fluffy-drop-dead-delicious centers. I didn’t grate the apples, but just chopped it up into more or less matchsticks. When cooked, they came out soft, juicy, and flavor-infused. Thanks for the recipe, SK!
(Oh, yes, I read all the cast-iron pan notes–the irony is that I had one next to me while using the nonstick griddle and I never thought to try the pancakes in the cast iron! ^^;)
Just discovered your site, love it! These are definately being made this week.
As for the cast irom, they are great. One of the things we love to do in ours in pineapple upside down cake.
I just found your site, and like the way you write. I still have my old set of cast iron, but they’re too heavy to use daily (not as strong as I once was).
How I care for my cast iron, I hand wash, wipe it down lightly with oil and turn it upside down in warm, but off, oven, until morning. Never had sticking problem.
I did spring for a non-stick Pampered Chef square griddle few years ago that is perfect for “Papaw size” pancakes. Hubby and I have pancakes for early supper ever so often.
100% yum. My brothers loved this as well, wait… they love any food product. But they did go out of their way to compliment me and suggest I make these as much as possible! I did add one grated pear. I don’t know why, just wanted to, and it was a fun mix!
Be still my heart. For years I have gone with the giant puffy partly baked apple pancake … but this is a must try!
It’s years after you posted this, but I keep going back to this recipe. It’s unbelievably good. My additions: orange zest and 1/4 t almond extract. Divine!
Oh my God ! These pancakes look almost as gorgeous as my grandmother’s !
I am ashamed to mention – as it’s probably not politically correct – that she would use a piece of raw ham fat to grease her cast-iron pan…
…and add rum- or brandy-soaked sultanas to the batter…
Ooooh, this looks like pure HEAVEN! So light and delicately fluffy. Can’t wait to make them this weekend!