This is a great, inexpensive breakfast that can also double as a lovely dessert. It is super easy, looks very impressive, takes only a few hands-on minutes (way less than flipping pancakes). If I am making this for breakfast, then I always make sure to serve a piece of cheese or other protein before or after to increase the protein content of the meal.
It is also a really easy recipe to remember as the pancake portion is 1 part flour, 2 parts egg, 1 part milk. Then just add a dash of salt.
Karen says
Looks good. We’re GF and will try to convert this to our ingredient “musts.” Thanks for the inspiration.
Melanie says
The ingredients list doesn’t include the apples! Can you update?
Jenn K says
The list has the apples – states: 1 apple
deb in texas says
what size cast iron skillet do we need?
thanks!
Jenn K says
I think a 10″ skillet would be perfect for this dish!
Rick says
If the pancake recipe is 1 part flour, one part egg, and one part milk, why does it use 2 eggs? What are the proportions?
Thanks
Judy11 says
I caught that oops, too, on my first read. I agree her math is off – could she have meant 1 part flour 4 parts egg and 1 part milk -poor math or mother brain 😉
Jenn K says
Thanks, Rick! I’ll update the post – looks like it’s 1 part flour, 2 parts egg, 1 part milk.
Magda says
Actually, 2 eggs equals about a 1/2 cup, so the 1 part flour, 1 part eggs, 1 part milk is correct. One egg is equivalent to about 1/4 cup.