Best Oven Pancake With Apples Recipes

BAKED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees. Beat eggs until light and fluffy in a medium size bowl.
• Add milk, vanilla and a few dashes of cinnamon.
• Add flour and beat for 30 seconds into a light batter.
• Set aside.
• Mix together the sugar and cinnamon.
• Melt butter in skillet then add sugar mixture.
• Immediately add sliced apples stirring to coat evenly.
• Cook apples 3 minutes on medium heat, stirring to coat.
• Remove from heat and pour in egg batter, arranging the apples evenly on top.
• Sprinkle with a little more cinnamon.
• Bake in a 425 degree oven for 13-15 minutes (it will puff up).
• Remove from oven and sprinkle with powdered sugar.
• Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

APPLE OVEN PANCAKE

Steps:

• Heat oven to 450°F. In oven, melt butter in 10-inch ovenproof or cast-iron skillet, about 2 minutes. Add apples, brown sugar and cinnamon; toss to coat apples. (Pan will be very hot.) Bake 2 minutes longer; stir. Bake 3 minutes longer; stir again. Reduce oven temperature to 400°F.
• In large bowl, beat Bisquick mix, granulated sugar, buttermilk, lemon juice, vanilla and eggs with whisk or fork until blended. Pour over apples.
• Bake 25 to 30 minutes or until golden brown. Sprinkle with cinnamon-sugar. Cut into wedges. Drizzle with syrup. Serve immediately.

APPLE PANCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
• Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non-stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
• Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
• In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
• Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

APPLE OVEN-BAKED PANCAKE

Steps:

• Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
• Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
• Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.