Apple Oven Pancake

By Addie

This apple pancake is a quick and easy way to enjoy a pancake breakfast, because it cooks all at once in the oven. No worries about cooking in batches and keeping the first pancakes warm. Serve this pancake with your favorite syrup or sprinkle with powdered sugar.

Ingredients

• 2 tart apples, peeled, cored, and very thinly sliced
• 1/4 cup brown sugar, packed
• 3/4 teaspoon cinnamon
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted

Preparation

Step 1

Heat oven to 425°. Put a cast iron or oven-proof 9- or 10-inch skillet in the oven.

In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.

In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.

Take the pan from the oven and add remaining butter; swirl to coat the bottom of the pan. Arrange apple slices over the bottom of the pan. Pour batter over apple slices. Bake for 25 to 30 minutes, until puffed and lightly browned.

Serve with syrup or sprinkle with powdered sugar.
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REVIEWS:

Great recipe! Received hugs and approval from husband. He likened the finished product to oven apple pancakes from The Original House of Pancakes.

I am interested in healthy eating and simplicity so I modified this recipe. I didn't peel the apples (extra fiber) and chopped them in to pieces using the larger blade of the Vidalia Chop Wizard. I stirred 1/2 the brown sugar and double the cinnamon to the apples and placed apples into a deep dish glass pie pan (didn't have iron skillet) sprayed with canola cooking spray. Then I added remaining ingredients: substituting 1/2 cup rice milk and 1/4 cup half and half, whole wheat flour made from freshly milled soft white grain, remaining brown sugar, 3 egg whites and 1 whole egg, and 1 1/2 T butter (didn't melt first) into blender. When ingredients were well blended, I poured mixture over apples and sprinked top with more cinnamon. Baked for 15 minutes.

Easy to make and worked the first time. I let it cool for about 10 minutes then flipped it out on a serving plate, ala upside down cake. Looked great. Next time I may add a dash of lemon juice and a little nutmeg, otherwise it is a winner. Keep your cast iron well seasoned, its wonderful to cook in.

Great recipe--simple to make, and the kids loved it. Easy to make a double portion for a large family or for guests. We used 10.5 inch cast-iron pans, and they worked perfectly.
The recipe never actually calls for combining the wet and dry ingredients but skips to pouring the batter over the apples. Simply mix the wet ingredients into the dry to make the batter.