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.
Apple Oven Pancake
Vegetarian, Soy Free, Nut Free
Makes: 1 (10-inch) puffy pancake
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.
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.
BAKE 18 minutes or until puffy and golden brown. Remove from oven; loosen edges and invert onto large round platter. Serve immediately.
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.