The smell of the apples cooking in the oven will drive you wild, let alone the taste of the pancake
after it is baked. You couldn't serve a better pancake recipe to your family and friends for breakfast or brunch.
Photo from the
Original Pancake House restaurant in Portland, Oregon. One of their signature items includes this Apple Pancake, a single
large pancake smothered with sautéed apples and cinnamon sugar baked to perfection. So good!
Learn all about
Eggs and how to cook them. For more great brunch ideas, check out my
Apple Pancake Recipe
Yields: 2 to 4 servings
Prep time: 15 min
Cook time: 25 min
2 tart cooking
apples, peeled, cored, and sliced into 1/4-inch slices
1/4 cup granulated sugar
2 teaspoons ground cinnamon
eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour or bread
1/2 cup milk, room temperature
1/4 teaspoon pure vanilla extract
7 tablespoons butter
* Bread four is a high-protein flour. The high protein helps the pancake rise.
All-purpose flour may be use, but the results won't be as spectacular.
Preheat oven to 425° F. Place oven rack in the middle of your oven.
In a small bowl, combine sugar and cinnamon; set aside.
In a large bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth
batter will be thin, but very smooth and creamy); set aside.
In a large heavy ovenproof frying pan or a
cast-iron skillet (I like to use my 10-inch cast-iron skillet) over medium heat, melt butter, tilting pan to cover sides. Add apples
and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.
Pour prepared pancake batter over the apples into
the baking pan. Place pan in preheated oven
and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned
(it may puff irregularly in the center); remove from oven.
Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and
cinnamon will be on top). Once out of the oven, the pancake will begin
shared by Al Kapp of Genoa City, Wisconsin
To serve, cut into serving-size wedges and transfer to individual serving plates. Serve with an optional dusting of powdered sugar over the top
Makes 1 large pancake of 2 to 4 servings (depending on your appetite).