Tuesday, December 9, 2008

Baked Apple Pancake

We made these today in class, and they were excellent! We made two "batches" to feed 10. Everyone got a piece about the size of a piece of medium pizza. I think that would be plenty for a breakfast along with something else. These are so easy to make that you shouldn't wait until guests come over! I had my camera out ready to take a picture of the lovely creation (that looked kind of like a funnel cake after sifting powdered sugar on top) but they got so excited about eating them that by the time I was ready to take a picture, they were done eating! Oops!
Baked Apple Pancake
(recipe from ProStart)

3 large granny smith apples, peeled, cored, and cut into 8 wedges each (we used some other apple and cut them into slightly thinner slices--I'd say the apple doesn't matter, but I would cut them thinner)
½ c milk
1 egg
2 T oil
½ t vanilla
1 c flour
5 T powdered sugar
¾ t baking powder
¼ t salt
3 T butter or margarine
¼ t cinnamon
Powdered sugar and/or maple syrup for serving

1. Place rack in center of oven and preheat to 425.
2. In a medium bowl, beat milk, egg, oil, and vanilla until well blended. Stir in flour, 3 T powdered sugar, baking powder, and salt. Stir until blended.
3. In a 10”, oven proof, non-stick skillet, melt butter over a medium heat. Add apples, 2 T powdered sugar, and cinnamon. Cook, turning often, for 5-7 minutes until apple slices are browned but still hold their shape.
4. Spread slices in an even layer in skillet, stir batter, and pour over hot apples.
5. Place skillet in oven and bake 13-15 minutes, until the batter is cooked and puffs up around the edge of the pan.
6. Remove and loosen the edges from the pan. Place a serving platter over the skillet and flip the pancake onto the serving platter. Garnish with powdered sugar or maple syrup.