APPLE OVEN-BAKED PANCAKE
No flipping needed! A family-size oven pancake is ready to eat in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
- Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
- Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g
BAKED APPLE PANCAKE
Sunday at Bickford's in the Boston area was a regular to enjoy their Baked Apple Pancake. Now a resident of Miami Beach, I couldn't find anything like it, therefore, I created this one. For success you must use a 7"-10" cast iron skillet..
Provided by Dedee Royale
Categories Breakfast
Time 25m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Beat eggs until light and fluffy in a medium size bowl.
- Add milk, vanilla and a few dashes of cinnamon.
- Add flour and beat for 30 seconds into a light batter.
- Set aside.
- Mix together the sugar and cinnamon.
- Melt butter in skillet then add sugar mixture.
- Immediately add sliced apples stirring to coat evenly.
- Cook apples 3 minutes on medium heat, stirring to coat.
- Remove from heat and pour in egg batter, arranging the apples evenly on top.
- Sprinkle with a little more cinnamon.
- Bake in a 425 degree oven for 13-15 minutes (it will puff up).
- Remove from oven and sprinkle with powdered sugar.
- Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).
BAKED APPLE-PECAN MAPLE PANCAKES
These pancakes have the maple syrup baked right inside of them! Add more if you really like maple syrup.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
- Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 43 g, Cholesterol 64.8 mg, Fat 15.8 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 5.2 g, Sodium 555.9 mg, Sugar 14.1 g
BAKED APPLE PECAN PANCAKES
This baked apple pecan pancake recipe is simple and easy. Originally from The Pampered Chef, it is the best breakfast for dinner or brunch recipe! Cooked in the oven with fresh apples and chopped nuts. Great for fall family gatherings.
Provided by Tara Ziegmont
Categories Breakfast Main Course Main Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix Bisquick, milk, and egg until blended. Set aside.
- Pour melted butter into 9-inch pie plate or baking dish. Place apple slices in bottom of dish. Sprinkle cinnamon and pecans over apples and drizzle with syrup. Carefully pour batter over the top.
- Bake at 350 degrees for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges to serve.
Nutrition Facts : Calories 223 kcal, Carbohydrate 26 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 309 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
OVEN-BAKED APPLE-PECAN PANCAKE
Found this recipe on the back of a box of Aunt Jemima Pancake mix box. The kids loved it! It became the most requested Sunday breakfast/brunch.
Provided by Carol Davis
Categories Pancakes
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450. Combine pancake mix, water, eggs and 1 teaspoon sugar in a bowl; mix well. In 9 or 10 inch oven-proof skillet, saute apples in melted butter over medium-high heat until tinder.
- 2. Remove skillet from heat; sprinkle apples with nuts. Pour batter evenly over apples and nuts. Combine remaining sugar and cinnamon; sprinkle over batter.
- 3. Cover skillet with lid or foil; bake at 450 for 12 to 14 minutes or until pancake is puffed and sugar is melted. Loosen side of pancake from skillet; cool slightly. Cut into wedges.
- 4. Note: If oven-proof skillet is not available, saute apples in standard skillet; transfer to 9 or 10 inch pie plate. Proceed as recipe directs.
CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE
You'll never look at a short stack the same way again! Say hello to this pancake casserole-layers of fluffy pancakes baked in a cinnamon-spiked custard. If you're short on time, use store-bought pancakes.
Provided by Food Network Kitchen
Categories main-dish
Time 8h35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl.
- Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
- Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
- Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.
OVEN PANCAKE WITH APPLES
Delicious browned apples are the secret to this simple and hearty oven pancake. Very good when served with warm maple syrup.
Provided by ESNOJD
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften.
- While apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 32 g, Cholesterol 299.1 mg, Fat 14.8 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 6.8 g, Sodium 171.9 mg, Sugar 7.1 g
BAKED APPLE PANCAKES
Why not treat your family to these easy to make, out of the ordinary pancakes. They taste so good on a cold morning. You can top this dish with vanilla whipped cream instead of the maple syrup...or use both!
Provided by Geema
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degreed F.
- Melt butter in an 8 inch oven proof skillet or casserole.
- Saute apples in the butter.
- Sprinkle with sugar and cinnamon, cooking until the sugar is melted and the apples have begun to soften.
- Mix together eggs, flour and milk in a medium sized bowl.
- Pour over the apples.
- Bake for 20-30 minutes or until puffed and done in the center.
- Serve warm with maple syrup.
APPLE PECAN PANCAKES
Steps:
- In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.
Nutrition Facts : Calories 323 calories, Fat 15g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 556mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 10g protein.
SHEET PAN SWIRL PANCAKES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
- For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
- Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
- For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
- Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.
FOODCHANNEL EDITOR
With Mother's Day approaching, it's time to start thinking about the perfect gift for mom. Just in time for Mother's Day, Log Cabin, a family household tradition since 1887 announces the reformulation of its syrup line, by replacing High Fructose Corn Syrup (HFCS) with natural sugar. Now, kids can celebrate mom with this high fructose corn syrup free Mother's day Recipe. Recipe courtesy of Log Cabin®.
Provided by By FoodChannel Editor | April 29, 2009 4:43 pm
Time 35m
Yield -
Number Of Ingredients 6
Steps:
- 1 Heat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. 2 Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top. 3 Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. 4 Cut in wedges and serve with warm maple syrup and/or fresh apple butter. Serves 4 to 6. Good served with sausage links.
BAKED APPLES WITH PECANS AND MAPLE SYRUP
With our apple storer now replenished, we decided on a variation on the traditional baked apple using maple syrup and pecan nuts. The key to this recipe is the long, slow, very gentle cooking which helps the apples to keep their shape and produces a lovely nutty, syrup sauce.
Categories Easy Entertaining Hot Puddings Apple recipes
Yield Serves 4
Number Of Ingredients 3
Steps:
- While the oven is pre-heating, pop the pecans in on a roasting tray for 10 minutes to crisp up (but keep an eye on them they shouldn't go too brown. Meanwhile, wipe the apples and use a corer to remove the stalks and cores then with a paring knife make a small incision all round the waist of each apple. Arrange them in a roasting tin, leaving some space between each one.Now chop up the crisped pecan nuts, fairly coarsely, and fill the centres of the apples with them. Scatter the rest of them around the apples, then drizzle a tablespoon of maple syrup into the centre of each apple and over the skins. Drizzle the last tablespoon over the nuts on the base of the tin. Transfer the roasting tin to the centre of the oven, and cook for 1¼ hours until the apples are tender. Serve each apple with a spoonful of the syrupy nuts and a helping of custard (or cream or crème fraiche, it's up to you).
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