Excellent. Tasted a little eggy, but that was to be expected with this recipe and nobody minded. I added a bit more cinnamon and completely cut out the nutmeg, but it was still really good!

Way too much nutmeg. That was all I could taste. I thought it was an odd amount, but followed the recipe anyway. I think if I used 1/8 teaspoon instead it would have been much better.

Yummy.

This is one of my favorite recipes of all time. My Swiss grandfather was a chef and would make this for us whenever we would visit. I've been looking for this recipe for years. I'm so glad I found it. Most times I cut this in half (except for the apples) and cook it in a smaller pan. I've also made it with oil in the batter instead of the melted butter.

I loved the idea of this, and it was okay. The texture could be better- it was a bit mushy and eggy in parts, but it was a nice change of pace for breakfast. No complaints from the family, but no raves either.

My family loves this as a weekend breakfast treat. I double it and put it in a big glass lasagna dish and it works very well (also tried it in the Pampered Chef 12" family skillet, but it took quite a bit longer to cook). We serve it with some whipped cream, too. I often "cheat" and use two cans of sliced apples to save time. Makes it extra easy!

Google "bickford apple pancake"--Use baking soda or powder--Maybe use small cast iron pan next time--Used a Red Delicous apple

Made for a very interesting flavour that I've never tried before! We didn't have the right size of skillet, so transferred everything to a pie dish for the baking. It rose so much that it spat some apples and butter into the oven! Oops, use a higher rim next time. I would highly recommend lowering the amount of butter used in the 2nd half of the recipe. 1/4 cup is beyond overboard in this day and age - 400 calories right there, mostly saturated fat! Besides, it made the pancake a little too greasy. I would lower it to 1/8th of a cup, and instead of using all butter, maybe combine some butter with some vegetable oil. We all love our butter! But there is a such thing as too much ;) Also; use 2 apples instead of 1! We used 2 apples, and it still didn't seem like enough! Everything else worked out perfect. It had just the right sweetness, and the texture and flavour was fun and interesting. This recipe is a keeper!

This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it turned out great. I also doubled the apples, which seems like too many when you put them in the pan but they bake down quite a bit. For all of you complaining that it is too eggy...you would think the fact that it has 4 eggs and only a half cup of flour would tip you off? Yes, it is eggy and that is why many of us love it. Don't give a poor rating because something that is SUPPOSED to be eggy IS!

I give this recipe a "high" five. I thought the preparation was easy and cook time, quick. This makes the perfect Sunday breakfast considering you can prepare the batter the night before. I actually ended up using two medium size granny smiths since I thought one would not be enough. My kids loved this as much as traditional buttermilk pancakes. This one is a keeper. Thanks for sharing your recipe!

Extremely tasty. I don't have a cast iron skillet so I followed other reviewers advice and used a pie dish. I also 1/2ed the nutmeg per others recommendation. I still give it five stars because those things are just matter of preference. My 2 and 3 year old gobbled it up and my husband couldn't stop saying how good it was. Will make again for sure.

just awesome! my husband and i made this for a sunday morning breakfast to get out of the chocolate chip waffle routine, and these were amazing. some other recipes for this use too much egg (in my opinion) but this was just right! i added a little extra vanilla and cinnamon to the batter and it was delicious! thanks!

Really enjoyed it. Fun to do. The kids loved seeing it put together. Will decrease an egg and perhaps add some cinnamon next time as other are suggesting. But, this is just fun and tasty. I did use a minimal amt of butter w/ sugar - just enough to line the iron skillet I used. That worked well w/ the sugar and it didn't stick, so no problem doing w/ less.

I've made this twice, and both times resulted in superb breakfasts! I doubled the apples, and halved the butter in the pan (not the batter) which improved the health factor and actually tasted better too. Wow. We used to go to a restaurant to get this particular dish, but now my family exclaims that this recipe is even better! Thank you!!!

Wonderful recipe. I added about 1/2 cup of chopped pecans and it was really good.

I made this on Christmas morning. My Mom and Dad liked it, but I thought it was way too eggy (I used 3XL eggs). The apples were good though. I agree with the post that said this is more of a custard than a pancake. Probably won't make this again unless Mom & Dad ask for it.

I tried to make this without pre-cooking before the oven.... did not work. It came out more like an apple custard, despite cooking for much longer than suggested.

This was excellent! Reminds me of the Baby Apple I used to get from Bickford's in Portsmouth, NH. I used four apples of various sizes and followed the rest of the recipe to a T but would probably add more apples next time. The kids loved it as well!

Puffed up more than I expected, but very good. Light but very filling. Wonderful way to enjoy fresh apples.

I was so disappointed in this recipe! This was much eggier than I was expecting. Calling this a pancake seems like a bit of a misnomer. About halfway through the cooking time, I took a peek at it and noticed how eggy it looked. I decided then to read through some of the reviews and that's when I realized that this is actually SUPPOSED to be an eggy/custardy sort of dish, not a cakey one. Darnit! I'll keep looking for a good skillet pancake recipe...