The IHOP family restaurant chain has been serving a wide variety of breakfast, lunch and dinner selections for nearly 50 years. Offering 14 types of pancakes as well as omelettes, breakfast specialties, burgers, sandwiches, salads, chicken and steaks, IHOP's diverse menu appeals to people of all ages. IHOP restaurants are franchised and operated by Glendale, California-based International House of Pancakes, Inc., a wholly owned subsidiary of IHOP Corp. As of September 30, 2007, the end of IHOP Corp.'s third quarter, there were 1,328 IHOP restaurants in 49 states, the U.S. Virgin Islands, Canada and Mexico. This site will provide you with restaurant news and copycat recipes for IHOP

Logo

Logo

Search

Apple Pancake



Apple Pancake
Original Pancake House Copycat Recipe

Makes 1 large pancake

2 medium Granny Smith apples, peeled and sliced
3 tablespoons butter
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
3 eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup flour

Optional Garnish
powdered sugar

Preheat oven to 475 degrees F.

Melt 3 tablespoons butter in a 9- or 10-inch oven safe skillet. Add brown sugar, cinnamon, and the sliced apples. Sauté until apples are soft.Turn off the heat and let the apples and the glaze cool and stick to the bottom when the batter is poured on top. Beat eggs with an electric mixer. Add milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let the batter rest for about 10 minutes.

After the apples have cooled pour batter over the apples and place into the oven for 16 to 18 minutes or until the top begins to brown. Remove it from the oven; cool for one minute. Loosen pancake from pan by running spatula around the edges of the pan.

Put a plate on top of pan and invert the pan and plate together so that the pancake comes out upside down on the plate. Serve with a dusting of powdered sugar if desired.