Prove the impossible breakfast feat. Pancakes can be improved. Try baking pancakes instead of frying them. Baked apple pancake or Panekuchen will win you over, call it what you will.
Make this easier than pie recipe for a special breakfast treat while local apples are in season. Any variety of local baking apples, Paula Red, Wealthy, Cortland or Haralson, will burst with fresh from the orchard flavor. Local apples have the personalities that shipped in varieties lose in transit.
Sugar and Spice and Everything Apple
The smell of cinnamon, spice and apples cooking together will make everyone hungry. The batter will look too thin but will bake into a glorious and delicious puff.
Like a delicate French-inspired soufflé, apple pancakes go from poufy to flat in a quick minute. While the apple pancake is baking, get the table set so you are ready to eat as soon as the puff comes out of the oven. Have real maple syrup and butter on hand.
Rum, Spice and More
Williams Sonoma published a similar recipe in a fall catalog some years ago. Since then, I made many changes, including the addition of spiced rum, nutmeg, and half and half. These ingredients enhance the dish with a near apple pie dessert quality. A baked apple pancake goes together much faster and makes a better breakfast.
Baked Apple Pancake
Ingredients:¼ cup tablespoons butter 2 large apples ¼ cup spiced rum 1/2 teaspoon cinnamon ¼ teaspoon fresh grated nutmeg 2 tablespoons maple sugar (if unavailable substitute brown sugar) 2 eggs ½ cup milk 2 tablespoons half and half 2/3 cup all-purpose flour
Preheat oven to 400 degrees F. Generously grease a large 10” quiche pan or deep pie plate with half of the butter. If necessary place the dish in the microwave to soften to a spreadable consistency.
Wash, peel, core and thinly slice apples. Melt butter in large frying pan. Add apples and rum. Sauté over medium-low heat just until the juices cook down and the apples are tender. Stir in cinnamon, nutmeg and sugar. Drop apple mixture into buttered pan in even mounds and set aside.
In a large bowl beat eggs and milk until combined. Sift in flour and stir to combine. Don not over mix. A few lumps smaller than peas are OK. Gently pour batter over baking pan filled with apples.
Bake 20 to 25 minutes or until lightly brown and pancake puffs up. Serve immediately with real maple syrup and butter.