To some, pancakes mean the standard North American flapjack, cooked on a griddle and served with butter and syrup. Those pancakes are all well and good, but are a lot of last minute work, with all the flipping and the pouring. This apple pancake, which is cooked in a pie plate, is not only a relatively stress-free brunch dish but also a terrific dish to use up the ever-abundant apples available this time of year. The consistency of this type of pancake is more like a Yorkshire pudding or even a clafloutis than a standard flapjack. And although I grew up with a version filled with apples, I'm sure other fruits would work as well, perhaps pears or even apricots.
While in the oven the batter will puff up, and the sugar will caramelize in the apple's juices; serve immediately, hot out of the oven. If you have any leftovers, you can serve slices of this pancake cold or room temperature as a dessert with a scoop of vanilla ice cream. Always use a glass pie plate, the size of which dictates how long it will take to cook. I like to use a smaller one for a thicker pancake, but my Mum prefers a thinner version. Serve this pancake in wedges with powdered sugar, and a big mug of hot apple cider.
- 2 tablespoons melted butter
- 2 medium apples, peeled, cored and cut into 1/2 inch wedges
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 cup milk
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons sugar
Adjust oven rack to middle position and preheat oven to 350°F. Pour melted butter in pie plate and coat bottom. Sprinkle pie plate with brown sugar and cinnamon then arrange apple slices on top. Bake until apples are slightly softened, about 10 minutes.
Meanwhile, whisk eggs and milk in large bowl. Add flour, salt, baking powder, and sugar, and whisk until just combined.
Pour batter over softened apples and bake for 25 to 45 minutes, depending on size of pan and thickness of pancake. Pancake should be puffed up and a light golden brown color.