The quince apple was hard. Immediately letting me know this isn’t a fruit to eat while running out the door to work or as a midday snack. It needed to be cooked down with a roast chicken, in a cobbler, pie or an apple skillet pancake. It had a beautiful floral and fruity fragrance, a scent that took my memory to perfumes and candles using quince in their blends. One large quince apple was purchased with a bag of organic tart Granny Smith Apples.
They were used in a vintage recipe, Apple Skillet Pancake. The original photo isn’t the best, but when MyLifeRunsOnFood.com was first started, I just did it without thinking about failure or appearances. Still, it’s one of my favorite recipes using apples, and the pictures for the recipe never did it any justice.
There are minor adjustments to the original recipe. We no longer use soy milk in our house, and grass-fed, organic cow’s milk is preferred. The skillet pancake puffs up higher than nut milk. If lactose-intolerant, continue using your preferred nut milk, because all skillet pancakes deflate in a few seconds after being removed from the oven. As for sugar, I’ve been using more coconut sugar in my recipes. It’s glycemic level is lower, and it’s less sweet with a slight caramel flavor. There’s a two-pound bag of organic white sugar sitting on the kitchen counter. It’s going to be given away to a neighbor — if they want it. Maybe in the future, I will try this recipe with coconut oil instead of butter. Butter is a classic taste that I want in this recipe. Of course, when the puffed up Quince Apple Skillet Pancake is removed from the oven, it’s dusted with powdered sugar. In addition grated Tonewood’s Maple Cube using its complimentary miniature micropane is sprinkled on top.
Similar to most pancakes, the Quince Apple Skillet Pancake is a breakfast dessert. It’s best with whole and full fat dairy. It’s a breakfast apple pie. Sometimes, it’s topped with vanilla whipped cream and we drizzle a bit of dark maple syrup on top. Other times, pecans are added to the batter. This time slices of quince apples were tossed in with tart apples With it’s many variations, it’s a delightful treat for the mornings or brunch with bacon and sausages.
Adapted from a previously published recipe, Too Easy Apple Skillet Pancake
- 1/2 stick (1/4 cup) unsalted butter
- 1 large tart apples, such as a Granny Smith; peeled, cored and cut into 1/4-inch-wide wedges
- 1 large or 2 small quince apples; peeled, cored and cut into 1/4-inch wide wedges
- (Optional) 1/4 cup roughly chopped pecans or walnuts
- 1/4 cup organic heavy cream
- 1/3 cup nut or cow's milk (use whole milk)
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/4 cup coconut sugar or 3 tbsp. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- Garnish: Powdered Sugar and/or shaved Tonewood Maple Cube
- Preheat oven to 450°F.
- Melt butter in an iron skillet over medium heat. Add apple, quince and pecans to skillet and cook. Stir occasionally until the fruit begins to soften — about three to five minutes.
- Meanwhile, while the fruit is cooking either place milk, flour, eggs, sugar, spices, vanilla and salt in a blender or a bowl. Either blend or whisk batter until smooth.
- Pour batter over fruit in the skillet and place the skillet in the oven. Bake until skillet pancake is golden brown and puffed — about 15 minutes.*
- Garnish with shifted confectioners sugar and/or use a micropane to shave Tonewood Maple Cube over the pancake.
*Pancake will deflate within a few seconds after being removed from the oven. It's normal.
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2 thoughts on “A Twist of the Original: Quince Apple Skillet Pancake”
I’ve never heard of block maple, i’ll have to try some, plus I could eat that whole skillet! Looks great.
That looks fantastic!
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