Favorite Baked Apple Pancake
Favorite Baked Apple Pancake
Bake your favorite Honeycrisp, Granny Smith or Gala apples into these fall-flavored skillet-baked pancakesThis recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
35
minutes
Servings
6
Total time: 1 hour, 5 minutes
Ingredients
- 6 large firm apples
- 3/4 cup each: granulated sugar, packed dark brown sugar
- 4 teaspoon ground cinnamon
- 2 cup skim milk
- 8 large eggs
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoon unsalted butter
- powdered sugar or maple syrup
Directions
- Heat oven to 400 degrees.
- Peel, slice in half and core the apples.
- Slice about ¼ inch thick.
- Mix apples, sugars and cinnamon in a large bowl.
- Put the milk and eggs into a blender; blend to mix.
- Add the flour and salt; blend briefly to moisten the flour. Do not overmix.
- Heat 2 large (10-inch), heavy, ovenproof skillets over medium heat until hot.
- Add half of the butter to each pan; allow butter to melt (watching so it doesn’t burn).
- When melted, divide the apple mixture between the pans.
- Cook and stir until apples are slightly softened and the sugar mixture creates a thickish syrup, 5 to 10 minutes.
- Remove skillets from the heat; arrange the apples so they evenly cover the skillet bottoms.
- Slowly pour the batter over the apples, dividing it evenly between the pans. Do not stir.
- Immediately transfer skillets to hot oven.
- Bake until pancakes are puffed and golden, 20 to 25 minutes.
- The pancakes will deflate as they cool, so serve immediately. (You can leave them in the turned-off oven for a few minutes.)
- To serve, cut into large wedges and flip each wedge over onto the plate so the caramelized apples are on the top. Pass powdered sugar or syrup.