Image Credit: Culinary in the Desert/Country
My son loves pancakes…and waffles or all kinds. With chocolate hazelnut spread, with maple syrup, with homemade fruit syrup/preserves. For that reason, I am always looking for different ways to make them. I like to experiment in the kitchen – he likes to eat sweet breakfast foods. It is a win-win. (:
So, when I found this little recipe floating around on Pinterest I had to do a little tweaking and now it is a family-pleasin’ kind of breakfast! The first time I made it, it was a weekday morning for just Judah and I. (My husband says he misses all the good breakfasts – hehehe!). So, I made them again that weekend for my hubby and my mom and dad for a big ol’ weekend brunch which included this delicious pancake along with eggs, corned beef hash, and toast.
This recipe will be one I make over and over again #1 because it is easy! #2 because it is delicious!
:: Baked Apple Pie Pancake
3 eggs
1/2 cup milk
1/2 cup self rising flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
2 large apples, peeled, cored, and sliced
1/4 cup brown sugar
Powdered sugar for dusting
Combine the eggs, milk, flour, granulated sugar, and vanilla. Whisk until smooth, and set aside.
Melt the butter in a nonstick skillet that can later be placed in the oven (I used my cast iron skillet). Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.
Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve.
This pancake is just the right amount of sweet – no syrup is really necessary. But, I will forgive you if you decide to bathe it in maple syrup. (:
