Growing up in the North Shore of Chicago, I was lucky to be close to so many good restaurants, but one of the best was right in my neighborhood. The Walker Brothers Original Pancake House has been my favorite place to get breakfast since I used to eat there as a kid with my family. You can’t go wrong with their fresh squeezed orange juice, hot chocolate, thick cut bacon, chocolate chippies or ginormous dutch baby dusted with powdered sugar.
However, there is one item that the restaurant is known for, their famous apple pancakes. It is super sweet, puffy and caramelized to perfection. For when I am really missing Walker Brothers, I make this recipe and it is instantly comforting.
Of course, this breakfast is too indulgent to eat all the time and can be modified to make it a little bit healthier. You can try experimenting with less sugar or butter to make it less sweet but I would recommend following the recipe for the first time you make it.
Apple Pancake
Ingredients
Instructions
Preheat oven to 400°F.
For batter, combine flour, sugar (1/4 cup), cinnamon, allspice and salt in a bowl and set aside.
In another bowl, whisk together eggs, milk and butter (2 tablespoons) until well blended. Add 1â„2 egg mixture to flour; stir well. Add remaining egg mixture; whisk until just blended.
For apples, melt butter (1/2 stick) in 10 or 11-inch cast-iron skillet over medium-high heat. Brush butter up on sides of skillet; stir in apples, 1/3 cup sugar and cinnamon.
#SpoonTip: A cast-iron pan works the best but if you don’t have one, feel free to improvise.
Cook, stirring occasionally, until apples are just tender, about 5 minutes. Spread apples in even layer.
Remove skillet from heat. Working quickly, pour batter evenly over the apples. Place hot skillet in oven. Bake until edges are browned and center is puffed and set, about 18 minutes.
Sprinkle the surface of the pancake with the remaining tablespoon of sugar and heat under a broiler for about 2 minutes. The pancake should be browned and caramelized.
Serve warm and enjoy!