Apple Oven Pancake

Dear Mom,

On a cold, rainy April day, nothing tastes better than eating breakfast for dinner!! One of our favorite "dinners" is an Apple Oven Pancake.

Baked in a deep dish apple pie plate, it comes from the oven like this:

While the "pancake" is baking, I prepare our apples. The apples are finished at about the same time as the pancake and get poured into the hollow pancake. Like this: We slice the pancake while it is still very warm and sprinkle powdered sugar over each slice.

This particular piece is huge and did get cut in half. Our apple oven pancake is pretty rich and sweet and goes superbly with a cold glass of milk. We have talked about serving this with sausage links but we never do. A fruit salad takes away from the cinnamon-y apples. Toast isn't worthy. Apple Oven Pancake is perfect just the way it is. And for dessert? A snuggle with the sweeties!!

Apple Oven Pancake
1 cup milk

6 eggs

2 Tbsp. melted butter

1 tsp. vanilla

1 cup flour

1/2 tsp. salt
Preheat oven to 450 degrees. Spray dish with nonstick spray. Combine milk, eggs, butter and vanilla. Whisk in combined flour and salt until egg mixture is smooth (this is a runny batter). Pour batter into prepared pan. Bake 10 minutes. Reduce oven to 350 degrees and continue baking 15 minutes or until sides are crisp and golden brown.

While the pancake is baking, prepare apples as follows:

7 apples, peeled and chopped

1/2 cup butter

3/4 cup sugar

1 Tbsp. cinnamon

pinch of nutmeg
Melt butter in medium skillet. Mix apples with sugar, cinnamon and nutmeg until apples are coated. Saute apple mixture in melted butter (cover skillet for approx. 5 minutes to soften apples). Remove lid from skillet to caramelize apples.

Serve with powdered sugar. Enjoy!!

(Note: if you are weird with textures, the apple oven pancake is an eggy pancake and not your typical bready pancake. Just lettin' ya know. I don't want to hear about weird textures from any of ya'll . . . .)

Love, Wendy