Baked Pancake with Apples

Baked Pancake with Apples

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  • Prep Time


  • Total Time


  • Servings



  • 15

    mL 1 tbsp margarine or butter

  • 375

    mL 1½ cups RICE KRISPIES* cereal

  • 3


  • 250

    mL 1 cup skim milk

  • 125

    mL ½ cup all-purpose flour

  • 1

    mL ¼ tsp salt

  • 5

    mL 1 tsp icing sugar

  • 15

    mL 1 tbsp firmLy packed brown sugar

  • 12

    mL 2½ tsp cornstarch

  • 5

    mL 1 tsp cinnamon

  • 250

    mL 1 cup apple juice

  • 750

    mL 3 cups thinly sliced apples (unpeeled)

  • 125

    mL ½ cup each: fresh blueberries and raspberries (optional)


Place margarine in 23 cm (9-inch) pie plate or large oven-safe skillet. Heat in 220°C (425°F) oven about 2 minutes or until margarine melts. Meanwhile, in blender, combine cereal, eggs, milk, flour and salt. Blend 15 seconds or until smooth. Pour into hot pie plate. Return to oven, bake about 15 minutes or until golden brown and puffed. Make Apple Topping while pancake bakes. In medium saucepan, mix together brown sugar, cornstarch and cinnamon. Gradually stir in apple juice. Cook, stirring, over medium heat until mixture boils and thickens. Stir in apples. Cook, stirring occasionally, until apples soften slightly. Stir in berries, if desired. When pancake comes out of oven, sift icing sugar over top. Cut into wedges and serve immediately with apple topping.


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