I don’t know about you, but on the weekends I look forward to having a big family breakfast. Usually it’s the typical pancakes, french toast or waffle breakfast, but every once in a while we do something special. In the past I’ve posted a couple of baked french toast recipes, but today’s is slightly different: Baked Apple Pancake. I love this recipe and not only is it good for a weekend breakfast, it’s also good if you’re hosting a brunch. We used to have several “Bickford’s” restaurants near us, all of which have now closed. However, they used to have a similar menu item, the Baby Apple and the Big Apple pancakes. This recipe always reminds me of Bickford’s.
The recipe is somewhat involved, so give yourself some time if you’re making it. I usually make two for our family. It’s enough for everyone to have seconds and then there’s a bunch left over for a special mid-week treat for their breakfast or mine!
Below is the single recipe:
1 1/2 cup milk
1 cup flour
3 Tbl. sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
1/2 c. margarine or butter (I use one stick of butter.)
2 apples peeled and thin sliced (at least two, depending on size. You want them to cover most of the bottom of the pan.)
4 Tbl. brown sugar (at least, I think I use a bit more until the top is generously doused in brown sugar)
Preheat oven to 400 degrees.
Melt margarine, don’t brown, in 10×10 or 7×12 dish (I use 11 x7 or 9×13 because that’s what I have) coated with nonstick spray.
Peel and slice apples while butter is melting.
Add apple slices to pan, spread out so they cover the bottom (which has the melted butter in it.)
Return to oven til butter sizzles.
In bowl, mix eggs, milk, flour, sugar salt, vanilla and cinnamon. Batter should be slightly lumpy.
Remove, pour batter over apples, top with brown sugar.
Bake 20-25 minutes or until puffed and lightly browned. Make sure the center is solidly cooked before you take it out to cool.
Serve with whipped cream if desired.