Servings
4Prep
10 minCook
20 minIngredients
| chopped apples | 1-3 cups | |
| flour | 1 cup | |
| eggs | 5 | |
| brown sugar | 1/2 cup | |
| vanilla | 1 teaspoon | |
| cinnamon-I use Penzeys. | 1 teaspoon | |
| butter | 2 tablespoons | |
| powdered sugar for dusting-optional |
This beautiful and super simple pancake can be on the table in 30 minutes flat. It is great for a crowd or whenever you want an easy breakfast treat. You can use any type of apples in this recipe too! The leftover make a great quick weekday breakfast. It’s only Mr. Teacher and I, but I always make the full recipe.
- Chop up any kind of apples you have or like. I used honey crisp here. I leave the skins on because I like the pop of color, a bit of texture, and it saves time. You can peel them if you desire.
- Rub your baking dish with the butter and leave the chunk in the pan. Dump your apples in the pan and place the pan into an oven set to 400 degrees. I like to use my 13 x 9 baking stone pan here, but any pan will do. Just remember that if you use a different sized pan it will vary the cooking times for the end product.
- While the pan heats up, the butter melts, and the apples start to soften, combine the remainder of the ingredients.
- Remove the pan from the oven and pour the batter over the top of the apples and melted butter. DO NOT STIR! There is no need. Put everything back in the oven for about 20 minutes. You will know when it’s done when the top is golden and the sides have puffed up.
- Dust with powdered sugar is desired.
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