Apple Oven Pancake

This week is gonna be a busy one with Halloween celebration during the weekends and it means a cookout session too! I’ve got the first few days of meals lined up but need to think of dishes to prepare over the weekends.

For breakfast today, it was Apple Oven Pancake. Need to use up all the apples before they turn bad =p. It was relatively easy to bake and the apples were sweet. It’s a healthy dish as very little sugar was used, drawing the sweetness from the natural sources.

The hubs found it rather sweet and prefer the pancake on top while I found the latter too bland. So, yep, he ate the top and I cleared the bottom.


Ingredients (makes 6 servings)
4 tbsp unsalted butter
4 cups diced, peeled tart apples, such as Granny Smith (3 medium)
2 tbsp firmly packed golden brown sugar
Juice of 1/2 lemon, strained
1/2 tsp ground cinnamon
4 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1 tsp vanilla extract
1/8 tsp salt
Icing sugar for dusting

1. Position a rack in the lower third of the oven and pregeat to 425F.

2. In a large frying pan over medium-high heat, melt 2 tsp of the butter. Add the apples and saute, turning as needed, just until tender, 5-7 minutes. Sprinkle with the brown sugar, lemon juice and cinnamon and stir to combine. Remove from the heat.

3. Place a baking dish 30cm in diameter in the oven to heat for 5 minutes. Remove the baking dish from the oven, add the remaining 2 tbsp butter to it, and tilt the dish to coat the bottom and sides with the butter. Spoon the sauteed apples over the bottom of the dish to make an even layer.

4. In a bowl, whisk together the eggs, milk, flour, vanilla and salt just until blended.

5. Carefuly pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes. Remove from the oven and using a fine-mesh sieve, dust the top with icing sugar. Serve immediately.

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