Description
This Apple Pancake is a delightful and comforting breakfast treat featuring tender, cinnamon-spiced apples cooked in butter and sugar, topped with a fluffy batter and baked to golden perfection. It offers a deliciously warm and sweet start to your day, perfect for serving 2 to 3 people.
Ingredients
Units
Scale
Fruit and Flavoring
- 3 apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Batter
- 3 large eggs
- 1/2 cup almond milk (or regular milk)
- 2 tablespoons flour (any kind: white, wheat, spelt, or gluten-free blend)
- 1/4 teaspoon baking powder
For Cooking
- 2 tablespoons butter (or vegan earth balance)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pancake.
- Prepare Brown Sugar Cinnamon Mix: In a small bowl, combine the brown sugar and cinnamon thoroughly for a fragrant spice blend.
- Mix Eggs and Milk: Whisk together the eggs and almond milk (or regular milk) in a medium bowl until fully combined and slightly frothy.
- Make Batter: In a separate bowl, mix the flour and baking powder. Gradually stir this dry mixture into the egg and milk mixture until smooth and well incorporated.
- Cook Apples: Heat the butter in a skillet over medium heat. Once melted and hot, add the sliced apples and 1 tablespoon of the brown sugar-cinnamon mixture. Cook, stirring occasionally, until the apples are soft and caramelized, about 5 minutes.
- Add Batter Over Apples: Pour the prepared batter evenly over the softened apples in the skillet. Sprinkle the remaining tablespoon of brown sugar-cinnamon mixture on top to add extra sweetness and spice.
- Bake the Pancake: Transfer the skillet to the preheated oven and bake for 18 to 20 minutes, or until the pancake has puffed up and turned golden brown.
- Serve: Remove from the oven and optionally dust with a light sprinkle of powdered sugar before serving warm.
Notes
- You can substitute any type of flour depending on dietary needs or preference, including gluten-free blends.
- Using vegan butter makes this recipe suitable for vegans, except that it contains eggs.
- For a dairy-free option, use almond milk and vegan butter substitute.
- Ensure the skillet you use is oven-safe before transferring to the oven.
- Serve immediately for best texture and flavor as the pancake deflates slightly upon cooling.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 165 mg
