Apple Oven Pancake

Lori Hartnett Leave a Comment

The “Wow Factor” on this golden, puffy pancake is over the top! It can be prepared and baked in an ovenproof skillet, and then inverted onto a platter to serve so the cinnamon apples are on top. If you don’t have an ovenproof skillet, no worries. Check out my Fresh Tip to see an easy substitute.

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Apple Oven Pancake
Vegetarian, Soy Free, Nut Free
Makes:   1 (10-inch) puffy pancake  
Ingredients
Makes:   1 (10-inch) puffy pancake  
Ingredients
Instructions
  1. HEAT oven to 425ºF.
  2. MELT butter in ovenproof 10-inch skillet over medium heat; turn off heat. Remove 2 Tbsp. of the melted butter to a blender container or medium bowl if you do not have a blender.
  3. TOSS apples, sugar and cinnamon in separate bowl. Place in skillet over medium heat; cook about 5 minutes or until apples are almost tender, stirring occasionally. Meanwhile, add milk, eggs, flour and salt to blender; blend until combined. Note: You can use an electric mixer to blend ingredients in the bowl. Pour batter evenly over apples.
  4. BAKE 18 minutes or until puffy and golden brown. Remove from oven; loosen edges and invert onto large round platter. Serve immediately.
Fresh Tips

SUBSTITUTE
Prepare second step in a regular skillet. Transfer apple mixture to a 2-quart baking dish; continue as directed. You can serve from dish, without inverting onto a platter.

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