Mmm . . . It’s almost like having warm apple cobbler for breakfast. It’s easy. It’s light and fluffy and fun to eat. Need I say more?
Okay, so this recipe isn’t exactly the healthiest: While sugar needn’t be involved, you can’t make this pancake with 100% wheat flour or it won’t turn out very fluffy. (I’ve tried.) Puffy oven pancakes should be, well, puffy and airy! You can, however, make it with half white wheat and half all purpose. Oh, and the orginal recipe states that this is a recipe for four, but I don’t know who could eat just a fourth of a pancake! It’s easily devoured between the two of us.
Okay, let me give you the recipe real quick before I head into the kitchen to make one of these myself!
Apple Oven Pancake (adapted from bettycrocker.com)
You will need:
1. Preheat your oven to 400 degrees.
2. Drop butter into a 9 inch pie pan or cast iron skillet of similar size and let it melt in the oven. Then tilt the pan to coat with butter.
3. Place sliced apples into the melted butter. Sprinkle with cinnamon and brown sugar.
4. In a medium sized bowl, beat eggs slightly and stir in milk.
5. Add flour and salt just until blended.
6. Bake 25-30 minutes or until puffy and deep golden brown. Enjoy! (Bet you can’t eat just a fourth!)
This recipe is shared at Real Food Wednesday and Thank Your Body Thursday.
← View Melody's previous post "First Trimester: Why Does My Baby Look Like a Dinosaur?"
View Melody's next post "Amazing Sourdough English Muffins" →