It’s no secret that I’m not a morning person. And I’m really not that into much breakfast food. So I’m not likely to be standing around the stove flippin’ pancakes at 7:00 a.m. No flippin’ way! If you can relate, you might just be able to get behind this Apple Oven Pancake.
Apple Oven Pancake – just out of the oven,
I always like to credit where I can, and I think this was originally a Cook’s Illustrated Recipe – I think they called it a German Pancake. I feel this German pancake is a little more old country than some of our American versions. It’s a good, substantial oven pancake and perfect for fall, or any time.
About the Apple Oven Pancake:
Most of the oven pancakes I’ve made are a little lighter and a little more fleeting. They need to be served in seconds, or the beautiful, light pancakes deflate. Maybe it’s the higher they rise, the quicker they fall kind of thing.
While this Apple Oven Pancake doesn’t rise as high as some of our more American versions, it’s a little sturdier. And it’s loaded with apples, sauteed first in the pan, only to become even more caramelized and delish once baked into the pancake.
Best of all, the pancake is all soft and custardy inside, which is a beautiful contrast to the caramel apple gooeyness going on. And the edges of the pancake pick up a little caramelization, which gives them a bit of crunchiness; just a little. If you’re a taste and texture person, like me, this pancake will send you over the edge!
Making the Apple Oven Pancake:
The recipe is pretty straightforward. Mix up the batter and set it aside to rest. Sauté the apples, then pour the batter around the sides first, then in the center.
Move it to the very hot oven and turn down the temperature as directed. The original recipe called for turning the pan over onto a platter. I did at first, but since I’ve just started serving right out of the pan.
Make Ahead:
Do not attempt to make the pancake ahead.
- Instead, the apples can be sauteed and refrigerated. Reheat them. The pancake batter is poured into the hot pan, and won’t puff if the pan and apples aren’t piping hot.
- Check at the hour point. If not nearly done, a little more time may need to be added.
The Flavorings:
I have only made this recipe with apples and just a touch of cinnamon. Apple Pie Spice or Pumpkin Spice would be fabulous, too. And go heavier if you wish.
I think this recipe would be fabulous with pears (use a good sturdy one, not Bartlett, which are very soft when ripe, but something crisp and firm like a Bosc pear.
Apple Oven Pancake – loaded with apple slices
Serving Your Apple Oven Pancakes:
You might want to serve your Apple Oven Pancake with just a dusting of powdered sugar, but go with syrup if you wish. (Honestly, I think syrup is a bit of overkill, myself.)
And if you want to add bacon or sausage to the table, go for it. This is 4 servings, but you’ll need something on the side to match today’s appetites. Maybe applewood smoked bacon or an apple sausage of some sort, just to drive the apple flavor home. And hashbrowns are never wrong!
Apple Oven Pancakes are the perfect casual brunch item; just be aware that it’s a people sitting around the table while you get it ready kind of dish – then served immediately, hot out of the oven. While sturdier than some oven pancakes, they wait for no man.
Leftover Apple Oven Pancakes:
- Store in the refrigerator, tightly covered, for three to four days. Leftover Apple Oven Pancakes will never be the same, but will still taste good.
- For best results, reheat servings, lightly covered, in the microwave.
- Do not freeze.
Other Recipes You Might Like:
I have quite a few pancake recipes, thanks to my time taking care of the folks! They loved a good breakfast – here are a couple beyond the basic.
- Swedish Pancakes – these are special, light, and a little crispy on the edges, served with a blueberry compote.
Swedish Pancakes Pannkakor
- Strawberry Cheesecake Pancakes – moist and almost crepe-like, these pancakes were devoured – recipe says serves 6, and 3 of us decimated them.
Strawberry Cheesecake Pancakes
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Apples:
- Apples are in season from late summer through fall; the quality, varieties available, and pricing will be best. Take advantage and use more. Apples begin moving out of cold storage late January through February, and there are often sales.
- At the grocery store, larger bags are often a bargain. Inspect carefully for damage or bruising. If in brown bags, don’t be shy about taking some out to visually inspect those at the bottom; don’t make a mess.
- You may find surprising bargains at orchards and farmers’ markets in season, especially in the “imperfect” section.
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately upon arriving home, freeze items containing flour for three days.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
- Don’t store in the door; keep in original package on a bottom shelf in the fridge.
Apple Oven Pancake, so delish!
Apple Oven Pancakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast or Brunch
- Cuisine: German
Ingredients
- 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup half-and-half
- 1 teaspoon vanilla extract (or 1 tablespoon rum)
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, quartered, cored, & cut into 1/2-inch-thick slices
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- Powdered sugar for dusting or syrup if desired
Instructions
First, whisk flour, sugar, and salt together in a medium bowl. In a second bowl, whisk together the eggs, half-and-half, and vanilla or rum. Add the liquid ingredients to the dry and whisk until no lumps remain. Set aside to rest.
Preheat the oven to 500 degrees F., 425 degrees F. if using cast iron.
In a 10-inch skillet that can handle the oven heat, heat butter over medium heat. Add apples. Cook, stirring frequently, until the apples have begun to soften, several minutes. Add brown sugar and cinnamon and continue cooking until apples and sauce is just golden brown. Take the skillet off the heat and add the lemon juice.
Quickly pour the batter over the apples, pouring around the outside edges first and then filling in the center. Place the skillet into the oven. Reduce oven temperature to 425 degrees (or if using cast iron, keep at 425) and bake until the pancake’s edges are puffed and are nicely browned, about 15 – 18 minutes. Turn the pan halfway through cooking time.
Remove skillet from oven and loosen the pancake’s edges with a spatula. Invert onto a serving platter, sprinkle with powdered sugar, cut into wedges, and serve.
I’ll be posting the Apple Oven Pancake to Fiesta Friday, hosted by Antonia @ Zoale and Sandhya @ Indfused.
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