Yields: 0


2-14-2010 valentines breakfast, yummy, and also nice looking, easy to
make, would also make a good dessert with some vanilla ice cream
Diana Rattray
This apple pancake is a quick and easy way to enjoy a pancake
breakfast, because it cooks all at once in the oven. Serve this
pancake with your favorite syrup or sprinkle with powdered sugar.

* 2 tart apples, peeled, cored, and very thinly sliced
* 1/4 cup brown sugar, packed
* 3/4 teaspoon cinnamon
* 3/4 cup all-purpose flour
* 1/4 teaspoon salt
* 3 large eggs
* 3/4 cup milk, whole or 2%
* 1 teaspoon vanilla extract
* 3 tablespoons butter, melted

Heat oven to 425. Put a cast iron or oven-proof 9- or 10-inch skillet
in the oven.

In a bowl, combine the apple slices with brown sugar and cinnamon;
toss gently to coat well.

In another bowl, mix flour with salt. In a large cup or small bowl,
whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted

Take the pan from the oven and add remaining butter; swirl to coat the
bottom of the pan. Arrange apple slices over the bottom of the pan.
Pour batter over apple slices. Bake for 25 to 30 minutes, until puffed
and lightly browned.

Serve with syrup or sprinkle with powdered sugar.

Serves 4.

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*

Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.