Phew! What a month it’s been. I’ve been so busy that I’ve neglected my poor little blog, but I’m back with this gorgeous pancake! When my sister and I graduated from high school, my mom bought each of us the cookbook we grew up with, the 1992 Betty Crocker Cookbook (I can’t find it online, only making mine more special!). It’s a classic, and without a doubt my most cherished cookbook, for obvious reasons.
A couple of weeks ago, school was cancelled for probably the 5th time (what a crazy winter we’ve been having), so I flipped through my cookbook and stumbled across this pancake. Instantly, I was reminded of my mom, and how she would make this pancake for breakfast. I had to have it! Conveniently, I had a few apples to use up, and about 40 minutes later I had an incredible breakfast, and ate over half of it by myself. I’m not sorry.
The apple variation was provided as an alternative. The original recipe omits the apples, cinnamon, and brown sugar, and instead suggests sprinkling powdered sugar on top as well as a squeeze of lemon juice. Sounds good to me! This was incredibly quick and easy to make, and the result is nothing short of decadent. What a lovely way to start the day.
Puffy Apple Oven Pancake
2 tablespoons butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 cup thinly sliced peeled baking apple (about 1 medium)
Heat oven to 400F. Melt butter in a pie plate in the oven; brush butter up the sides of the pie plate.
Beat eggs slightly in a medium bowl with wire whisk or hand beater. Beat in flour, milk, and salt until just combined. Set aside.
Sprinkle the brown sugar and cinnamon over the buttered pie plate. Arrange the apples over the sugar, then pour the batter over the apples. Bake 30-35 minutes.Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.*
*It’s okay if it doesn’t come out perfectly, mine didn’t and you can’t even tell! Just piece it together, and you’re good to go!