Friday, April 23, 2010
Oven (Apple) Pancake
These are so good! They will puff up during baking, but then deflate once out of the oven. In fact, the pancake for this photo really puffed up a lot, but as my daughter was taking the photos, it quickly deflated. Nevertheless, it was still delicious! They sort of taste like a sweet popover. Serve them with melted butter and maple syrup, and bacon on the side. You can omit the apples, if desired. This recipe makes 2 pancakes, but you can easily increase the ingredients to make more. I have changed the amounts used, to make a thicker pancake. Changes are in red. The changes make 2 pancakes.
4 eggs (6 eggs)
3/4 cup milk (1 cup plus 2 tbsp)
3/4 cup flour (1 cup plus 2 tbsp)
1/2 tsp salt (3/4 tsp)
1/4 cup butter (6 tbsp)
2 medium tart apples, peeled and thinly sliced (I don't measure the apple slices - I just put in ... whatever)
1/4 cup sugar (6 tbsp)
1/4 tsp cinnamon (1 tsp)
Heat the oven to 400 degrees. Place 2 round 9" cake pans in the oven and heat up. Beat the eggs, flour, milk and salt in a bowl, with an electric mixer on medium speed, for one minute. Remove the pans from the oven and place 2 tbsp of the butter in each pan. Rotate the pans until the butter is completely melted and coats the pans completely.
Divide the apple slices between the pans, arranging them in the bottom. Divide the batter evenly between the pans. Mix together the sugar and cinnamon and divide between the two pans, sprinkling evenly over the batter.
Bake, uncovered, 400 degrees for 20 - 25 minutes, or until puffed and golden brown. Serve immediately.