I can still remember the first time I made this pancake. It was many years ago, after I moved into my very first apartment. I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me. I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve. You know it's a winner when after so many years, the memory of this pancake is fresh in my mind.
Over the years, I have made a few tweaks to the recipe. It is very easy to make and yields an impressive looking result. The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary.
Apple Cinnamon Oven Pancake
2 tablespoons butter (I use light)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1 medium apple, thinly sliced (any variety, I used granny smith)
1/2 cup flour
1/2 cup low fat buttermilk
- Preheat oven to 400 degrees.
- Put butter in a 9-inch pie plate and put in the oven to melt.
- Mix sugar and cinnamon and set aside.
- Meanwhile, in a medium bowl whisk eggs. Add buttermilk, and whisk until blended.
- Using a rubber spatula, gently fold in flour until blended. Batter will be lumpy, be careful not to over mix.
- Sprinkle cinnamon-sugar mixture over melted butter. Top with apple slices. Pour batter over apple slices.
- Bake for 30-35 minutes, or until pancake has puffed up and is golden brown. Invert on to a serving platter and cut into wedges.