Baked Apple or Pear Pancake
From: Kim, Vermont, USA
Comments: Preparation time: 15 minutes
Baking time: 25 minutes
A special breakfast or brunch? Serve this fluffy giant pancake.
If possible, use a cast-iron skillet; if not possible, saute apples into a regular skillet and then transfer into an 8-inch [20-cm] non-stick cake pan before adding batter.
Servings: 4
  • 2/3 cup [130 g] sugar
  • 1/2 teaspoon [2.5 mL] cinnamon
  • 1/4 cup [60 g] butter
  • 2 apples or pears, peeled, cored and thinly sliced
  • 1/2 cup [70 g] all-purpose flour
  • 1/2 cup [125 mL] milk
  • 2 eggs
  • 1/2 teaspoon [2.5 mL] vanilla
  • 1/4 teaspoon [1 mL] salt
  • Pinch of freshly grated nutmeg
  • Maple syrup or hot blueberry syrup
  • Preheat oven to 425F [220C].
  • Into a small bowl, stir together 1 tablespoon [15 g] of the sugar and cinnamon; reserve.
  • Into a heavy, oven-safe skillet, melt butter over medium-high heat.
  • Add apple or pear slices; cook for 5 minutes, stirring until fruits are translucent.
  • Meanwhile, into a large bowl, whisk together remaining sugar, flour, milk, eggs, vanilla, salt and nutmeg, just until blended; do not overmix.
  • Remove skillet from heat; pour batter evenly over apple or pear slices [there will only be a thin layer of batter].
  • Bake into preheated oven for 15 minutes, until set.
  • Remove skillet from oven; run a thin metal spatula all around the edge to loosen pancake.
  • Invert skillet onto a large plate; carefully slide pancake back into skillet.
  • Sprinkle evenly with reserved sugar/cinnamon mixture.
  • Bake for 10 minutes more, until puffed, golden brown and a toothpick comes out clean from its center.
  • Loosen pancake as before.
  • Slide pancake onto a warmed serving plate.
  • Serve at once, cut into wedges and drizzled with maple syrup or hot blueberry syrup.