Quince Apple Skillet Pancake from My Life Runs on Food Blog

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:  Shaved Tonewood Maple Cube


  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.*
  5. Garnish with shifted confectioners sugar and/or use a micropane to shave Tonewood Maple Cube over the pancake.
  6. Enjoy.


*Pancake will deflate within a few seconds after being removed from the oven. It's normal.

Courtesy of:  http://blog.sanuraweathers.com/2013/12/quince-apple-skillet-pancake/

Dori Ross