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Tarte Tatin-Filled Pancakes

In this recipe, we have transformed the classic Parisian dessert tarte Tatin into a delicious breakfast treat. Borrowing the traditional method of preparing the dessert, we place cooked apples with caramel sauce in the bottom of the pan to create pancakes with beautifully caramelized apples on top.

Ingredients:

  • 1 cup sugar
  • 2 Tbs. water
  • 4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 tart apples, such as Granny Smith or Pink Lady, peeled, cored and each cut into 16 slices, then halved horizontally
  • 1 1/4 cups ebelskiver pancake mix
  • 2 eggs, separated
  • 1 cup milk
  • 2 Tbs. unsalted butter, melted, plus more for cooking
  • Vanilla ice cream for serving

Directions:

In a fry pan over medium-high heat, combine the sugar and water and cook, swirling the pan occasionally to ensure the sugar melts evenly, until the mixture turns light amber, about 6 minutes. Continue to cook until the mixture turns amber, 2 to 4 minutes more. Remove the pan from the heat and add the 4 Tbs. butter; the caramel will bubble. Swirl the pan or stir the caramel, then add the apple pieces. Set the pan over medium heat and cook until the apples are soft, about 10 minutes. Set aside.

Using the pancake mix, eggs, milk and 2 Tbs. melted butter, prepare the batter according to the package instructions. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Add 2 pieces of apple and some of the caramel to each well and top with 2 Tbs. batter. Cook until the sides of the pancakes are golden brown, 3 to 4 minutes. Using 2 wooden skewers, carefully turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and apple pieces.

Drizzle the pancakes with some of the remaining caramel and serve with vanilla ice cream. Makes about 24.

Williams-Sonoma Kitchen.