Michigan Man's Apple Pancake

Michigan man was the name given to the early lumber men and carpenters arriving in Lake Charles after the Civil War, seeking their fortune in lumber. This recipe was found by Judy Curtis in an old family cookbook, and like all good cooks, she altered it to create a new version. One must prepare this recipe to appreciate the final product, which is truly spectacular. However, any local fruit may be substituted as a filling.


  • 1 red apple, cored and diced
  • 1 green apple, cored and diced
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
  • 1/4 cup golden raisins
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 4 eggs
  • 2 cup flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 tbsp vanilla
  • 1/2 cup whipped cream
  • Powdered sugar (optional)

Preheat oven to 375 degrees F. Grease a 9-inch, non-stick oven-proof frying pan with approximately 1 tbsp butter. Set aside. NOTE: It is imperative that a non-stick frying pan be used in this recipe, otherwise this pancake will stick to the pan and the presentation will be impossible. In a separate sauté pan, heat melted butter over medium-high heat. Add red and green apples. Sauté apples until tender but not overcooked, approximately 10-12 minutes. Add brown sugar, lemon juice, raisins, cinnamon and nutmeg. Continue to stir until brown sugar is melted and apples are coated with the spices. Remove from heat and set aside. In a large mixing bowl, combine eggs, flour, sugar and salt. Add milk and continue blending until ingredients are well incorporated. Using a wire whisk, whip to blend thoroughly dissolving any lumps of flour which may appear in the batter. Add vanilla and whisk for 1 additional minute. Pour batter into the greased frying pan and place on the center shelf of the oven. Bake pancake for 20-25 minutes or until golden brown around the edges. During the cooking process, the pancake will rise approximately 2-inches out of the pan in a soufflé-style fashion. When pancake is done, remove from oven and fill with apple mixture. Slide the pancake onto a large serving platter, folding the top 2 over the apple filling in a half-moon fashion. Cut pancake into 4 equal slices and gently place on serving plates. Top each pancake with an equal portion of whipped cream and powdered sugar.

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