Have you ever liked a dish so much you cooked it again the very next day? That’s what happened with this apple pancake from The Lodge Cast Iron Cookbook. We had it for breakfast on a lazy Saturday morning, then we had it again on Sunday.
I love cooking with cast iron and Lodge makes the absolute best. In our family, as in many others, cast iron is handed down from generation to generation. My 10-inch skillet came from Dad, the cast iron cooking master. (He’s been known to stay in a rental house and season the cast iron cookware while he’s there.) That skillet has cooked a lot of deer steak, fried potatoes, eggs and cornbread over its lifetime and it’s still going strong. That pan puts the best sear on scallops too, let me tell you.
When I heard that the Virtual Potluck gang would be reviewing a cookbook specifically focused on cast iron cooking, I was thrilled. This book contains recipes for stews, chili, gumbo, grits, vegetables, meats, muffins, salads, rolls, desserts, cornbread (of course) and breakfast. It was so hard trying to decide what to feature today! I narrowed it down to Squash Puppies (hushpuppies made healthier by the addition of squash), Zucchini Pancakes with Red Pepper-Yogurt Sauce and Hannah’s Apple Pancake. Breakfast ultimately won out, but you may see the other recipes soon. Check out our host blog, 30AEATS, for links to other dishes from the cookbook that the VP team tried out today.
Eating this sweet and buttery apple pancake made me feel like I was “cheating” a bit, but with the modifications listed below, it was a pretty healthy meal. The pancake isn’t very attractive when it comes out of the oven, but once you flip it over, it looks much better! Half of this pancake was a large enough portion, especially when served with a side of chicken apple sausage for an extra boost of low-fat protein.
I’m giving away a copy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes. To enter, leave a comment and tell me your favorite thing to cook in cast iron. If you’ve never cooked in cast iron before, tell me what you’d most like to cook. The contest will run through Saturday, April 7, 2012. The winner will be chosen at random on Sunday, April 8, 2012. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited.
Disclaimer: I received a free copy of The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes from Lodge Cast Iron plus a second copy to give away on my blog. I also received a free cast iron skillet from Lodge.
Hannah’s Apple Pancake (Original)
Reprinted with permission from The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes
If you want your pancake to be really full of fruit, use two apples (the sautéing will be a little awkward at first, but the slices eventually cook down), and adjust the amount of sugar and cinnamon to taste. Cookbook editor Pam Hoenig adapted the original recipe in The Breakfast Book by Marion Cunningham to make just a single serving for her daughter, Hannah.
1/4 cup (1/2 stick) unsalted butter
1/4 cup milk
1 apple (Hannah prefers Golden Delicious)
2 tablespoon sugar
1/2 teaspoon ground cinnamon
1 large egg
1/4 cup all-purpose flour
pinch of salt
1. Preheat the oven to 425°F. Melt the butter in a 5-inch cast iron skillet over low heat.
2. While the butter melts, pour the milk into a 2-cup measuring cup. Peel the apple, then cut it off the core into 4 pieces. Cut each piece lengthwise into thin slices. In a small bowl, toss the apple slices with the sugar and cinnamon until well-coated.
3. Pour half the melted butter into the milk and whisk well.
4. Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet. Cook the apple slices over medium-low to low heat, turning them a few times, until softened; the sugar and butter will get nicely browned and bubbly. Remove the skillet from the heat.
5. Add the egg to the milk mixture and whisk to combine. Add the flour and salt and whisk until the batter is smooth. Pour the batter over the apples in the skillet, covering them.
6. Bake until the pancake puffs up and gets golden on top, with patches of brown, about 10 minutes. Enjoy the pancake straight from the skillet or invert it onto a serving plate.
Makes 1 (generous) serving
Per serving: 792 calories, 53g fat (32g sat), 339mg cholesterol, 256mg sodium, 69g carb, 4g fiber, 41g sugar, 11g protein
Nutritional Analysis: This recipe is loaded with fat, cholesterol and sugar. See below for a much healthier version of the pancake.
Hannah’s Apple Pancake (DF version)
Adapted from The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes
1 tablespoon unsalted butter
1 tablespoon olive oil
1 apple (I like Gala or Granny Smith)
1/2 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 cup unsweetened almond milk
1/4 cup egg substitute
1/4 cup whole wheat pastry flour
pinch of salt
Preheat oven to 425°F. Combine butter and oil in a 5-inch cast iron pan and place over medium-low heat to melt the butter.
Meanwhile, core, peel and slice the apple. Toss with sugar and cinnamon in a small bowl.
Pour the milk into a 2-cup measuring cup. Add half of the oil and melted butter mixture. Whisk well.
Add apple slices with the cinnamon and sugar to the skillet. Cook apples over low heat until they have softened, about 5 to 10 minutes. Remove skillet from heat.
Add egg substitute to the milk mixture and whisk well. Add flour and salt and whisk until well combined. Pour mixture over apples in skillet.
Bake for 12-15 minutes, or until the pancake gets golden brown on top. (Mine didn’t really puff up too much.) Cut in half, flip onto plates and serve immediately. (You definitely want the bottom side up when you serve.)
Makes 2 servings
Per serving: 241 calories, 15g fat (5g sat), 16mg cholesterol, 157mg sodium, 24g carb, 4g fiber, 10g sugar, 6g protein
Nutritional Analysis: I improved the nutrition profile of this dish by using less butter, substituting olive oil for some of the butter, using egg substitute instead of a whole egg, replacing whole milk with almond milk, reducing the amount of added sugar and substituting whole wheat pastry flour for all-purpose.