Apple Oven Pancake
This delightful apple pancake recipe is a comforting and delicious breakfast or brunch option. Slices of tart apples are caramelized with brown sugar and cinnamon before being baked with a light and airy pancake batter. The result is a puffed and golden pancake that is sweet, fragrant, and perfect for sharing with loved ones. Dust with confectioners' sugar for a finishing touch and serve warm for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 4 cups diced peeled tart apples, such as Granny Smith
- 2 Tbs. firmly packed light brown sugar
- Juice of 1/2 lemon
- 1/2 tsp. ground cinnamon
- 4 eggs, lightly beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- Confectioners’ sugar for dusting
Instructions
- Position a rack in the lower third of an oven and preheat to 425°F.
- In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apples and cook, turning as needed, just until tender, 5 to 7 minutes. Sprinkle evenly with the brown sugar, lemon juice and cinnamon and stir to combine. Remove from the heat.
- Place a large baking dish 12 inches in diameter or 9 by 13 inches in the oven to heat for 5 minutes. Remove the dish from the oven, add the remaining 2 Tbs. butter, and tilt the dish to coat the bottom and sides with the butter. Spoon the apples over the bottom of the dish in an even layer.
- In a bowl, whisk together the eggs, milk, flour, vanilla and salt until blended. Carefully pour the batter over the hot fruit.
- Bake until the pancake is puffed and golden brown, 20 to 25 minutes. Remove from the oven. Using a fine-mesh sieve, dust the top with confectioners’ sugar. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 6.
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