This is one of my favourite pancake recipes. It is a little more work as you need to peel, slice and cook the apples prior to baking the pancake, but the flip side is you don’t have to hover over a griddle flipping the entire batch. I got this recipe from an old church cook book and I’m not sure of the original source, but this is a great recipe and ideal for serving to company or at a brunch.
Baked Apple Cinnamon Pancake:
Apple Mixture Ingredients:
- 4 Granny Smith apples: peeled, cored and thinly sliced
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Apple Mixture Instructions:
Preheat the oven to 425 degrees.
Melt the butter. Add the apples to the pan and sprinkle them with the sugar and cinnamon. Cook for 10 minutes or until the apples are tender and the liquid has cooked off. Transfer cooked apples to an oven proof dish (9″ X 13″ or 3.5 litre) that has been prepared with cooking spray.
- 6 eggs
- 1 cup flour
- 1 cup milk
- 3 Tablespoons sugar (I suggest 1 Tablespoon of brown sugar as it is quite sweet.)
- 1/4 cup melted butter
Beat the eggs. Add the balance of the ingredients and blend until smooth. Pour the batter over the cooked apples. Bake in hot oven for 25 minutes or until browned and puffy. Invert onto a platter and cut into wedges. Sprinkle with icing sugar (Oops! I forgot to do this today!) and serve with maple syrup and/or a dollop of whipped cream.
*If you are serving these for a fancy brunch or company, you can cook an additional apple and serve the wedges of pancake with whipped cream, a spoonful of cooked apple and a sprinkle of cinnamon. These are absolutely delicious!
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