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November 1999 Issue
Apple Oven Pancake
by Ronda L. Halpin
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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
 



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