Get the kids to help out with breakfast on the weekends! Baked Apple Pancakes is a great recipe to enjoy on a chilly morning. Remember to supervise your kids all the time, and don’t let them take the pan out of the oven by themselves. I made these with my niece, Anneke and we had a great time.
Baked Apple Pancakes
Yields 6 pancakes
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
1/4 cup, light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk
Freshly whipped cream
Extra confectioners’ sugar
Fresh squeezed lemon juice
- Preheat oven to 450º.
- Brush melted butter inside each muffin cup; coat with granulated sugar.
- An adult can peel, core and slice each apple into twelve wedges, then cut each wedge into three pieces.Toss with brown sugar, cinnamon, and lemon juice.
- Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.
- Place flour, salt, granulated sugar, melted butter, eggs, and milk in the bowl of a food processor. Process for 3 minutes.
- Pour batter over apples. An adult should place tin in oven and lower heat to 400 degrees.
- Bake 15 minutes. Pancakes will puff up during last 5 minutes of baking.
- Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners’ sugar and serve immediately.
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