Teppanyaki Smokeless Table Cooktop | Simple apple pancake with teppanyaki

Some of the best things in life are also the simplest. These beauties definitely fall into this category. Using several ingredients, you can make a delicious and satisfying breakfast/brunch in just a few minutes that is sure to satisfy you. This recipe is especially useful during the holiday season because the ingredients are almost always on hand, and when more is needed, the recipe can easily be doubled or tripled. You'll also find the texture and consistency of these "pancakes" almost like crepes, with some extra flavor. It was as if the traditional American pancake and crepe had both given birth to a baby, a perfect blend of the best of both worlds.

Start with an egg and beat in a measuring cup (we use a 4-cup size so the batter doesn't spill out), then add 1/3 cup of flour and beat until lumps are free. This recipe can be used to make pancakes in 4-6 pieces. You can add more to increase the yield. To make the batter thin, here you'll need to add 1/4 cup whole milk and 1/3 cup water (if you're using plant-based milk, use 1/2 cup, no water) and mix well. Start preheating the Cookeryaki Teppanyaki cooktop and heat it to level 5. Then slice 1 large Fuji (or other sturdy apple) into thin slices and cut into 1/2 a month pieces. In addition, when cooking pancakes, please collect all the toppings you want to put on the pancakes; We like to add brown sugar, cinnamon and cardamom to the apple noodles, and vanilla sugar to the top.

After preheating (the orange light goes out), the temperature rises to 7. Take a tablespoon of ghee or butter and melt it in the middle and spread it over a hot cooking surface. Pour some batter from the measuring cup into the deepest center until the pancake is about 5 inches in diameter.

Once the teppanyaki smokeless table cooktop has been poured into the center, begin adding apple slices so that once the batter has started to harden, it will hold the apples in place. Gently move the pancake so that one side of the apple slice is still facing up, off center, so you can pour in another pancake. Because of our unique "shallow dipping" technique, we had to start the pancake in the center so that it would keep its shape. Instead of dumping them near the center, the pancake has one edge tilted toward the center to form a rectangle. After the pancake is removed from the center, you can add special fillings.

When the bottom of the pancake starts to turn golden brown, turn it over and cook the apple side of the pancake. If needed, a small piece of melted butter around the pancake at this point will add a little flavor. You want the apples to cook long enough to soften and caramelize. Here, we like to top it with a little vanilla sugar. Once coated, everyone can decide whether they want maple syrup, fresh mint or even a sweet balsam glaze. Our favorite is vanilla balsam. Yummy!!

Ingredients:

1 large Fuji apple, sliced, cored, sliced, cut into half moon shape
1 egg, medium beaten
1/3 cup flour; We prefer not to bleach
1/4 cup whole milk
1/3 cup water (use all milk if you use nut milk)
A little salt (optional)
2 tablespoons clarified butter (ghee), separated
Fresh mint (optional)
Optional: dark sugar, vanilla sugar (1/2 powdered sugar, 1/2 refined sugar, vanilla grated, mixed)