You are here: Seasoned Cooking » All Issues » November 1999 Issue » This Article » Page 1
November 1999 Issue
Apple Oven Pancake
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Chef Central

Chef Central for the professional, site includes proven management techniques and styles, a glossary of terms, label ingredients and what they do, ...

The Burning Void Cooking Resources Page

Recipes, menus, cookbook recommendations, and well-maintained links.

Russian cuisine and Russian cooking recipes

Collection of most popular Russian cuisine cooking recipes with comments and step-by-step instruction of cooking.

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.
I'm continuing my pancake craze this month with a simple oven pancake that's perfect for serving to those guests that might be extending a Thanksgiving holiday at your home. This pancake is light and fluffy with a plethora of sweet apples baked in. In fact, it's so tasty that it doesn't require a topping. Simply slice it into wedges and serve it warm.

This recipe really requires a good heavy skillet. Cast iron is ideal, but a good stainless steel or copper skillet will also do. Make sure that the handle is ovenproof. If you're not sure, wrap it tightly with several layers of aluminum foil to prevent damage.

If you're planning on serving this fruity pancake as part of your breakfast, all you need to do is make sure you include a variety of juices and coffees, some of your favorite breakfast sausage, and some fresh fruit for nibbling. Then, let your guests grab a plate and their favorite sections of the newspaper. Breakfast is served.


Apple Oven Pancake

  • 1 c. skim milk
  • 3 large eggs (or 3/4 c. egg substitute)
  • 3/4 c. flour
  • 3 T. sugar
  • 2 T. margarine
  • 2 medium apples, peeled and sliced into 1/4-inch pieces
  • 1/4 tsp. cinnamon
Preheat the oven to 375 degrees. Whisk together the milk, eggs or egg substitute, flour and 2 T. sugar in a medium-sized bowl.

Melt the margarine over medium-high heat in a large ovenproof skillet. Add the apples, cinnamon and remaining 1 T. sugar. Reduce the heat to medium and cook until the apples are softened slightly.

Remove the pan from the heat and pour the batter over the apples in the pan. Place the pan in the oven and bake for 30-35 minutes or until the pancake is lightly browned and puffy. Remove the pan from the oven and cut the pancake into wedges. Serve immediately.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.