Cinnamon-spiced big apple pancake
This Cinnamon-Spiced Big Apple Pancake combines the sweetness of sautéed apples with a fluffy whole-grain base, spiced with cinnamon for a comforting breakfast. It's an easy oven-baked dish perfect for fall gatherings or a cozy weekend brunch.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp powdered sugar1/2 cup milk (2% fat)
4 eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 apple
1/2 cup whole-grain wheat flour
0.40 cup sugar
1/2 stick butter
Experience the perfect fusion of classic comfort food and rich autumnal flavors with our Cinnamon-Spiced Big Apple Pancake. This sumptuous breakfast or brunch dish is both decadent and wholesome, featuring the natural sweetness of apples, the warm spice of cinnamon, and a satisfying whole-grain base. Perfect for cozy mornings or festive gatherings, this recipe promises to become a family favorite.
Instructions:
- In a medium mixing bowl, whisk together the eggs until they are well beaten.
- Add the milk and vanilla extract to the eggs and whisk again until well combined.
- Gradually add the whole-grain wheat flour and salt to the wet mixture, stirring continuously to avoid lumps.
- Once the batter is smooth, set it aside.
- Peel, core, and thinly slice the apple.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the sliced apple to the skillet and sauté for 3-5 minutes until they start to soften.
- Sprinkle the 0.40 cup (80g) of sugar over the apples and continue to cook for 2 more minutes, or until the sugar has dissolved and begins to caramelize slightly.
- Pour the prepared batter over the sautéed apples in the skillet.
- Immediately transfer the skillet to the preheated oven.
- Bake in the preheated oven for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.
- Remove the skillet from the oven and let it cool for a few minutes.
- Dust the top of the pancake with the powdered sugar for an added touch of sweetness.
- Slice into wedges and serve warm.
The Cinnamon-Spiced Big Apple Pancake is not just a dish, it's an experience. With its delightful combination of sweet apples, fragrant cinnamon, and hearty whole-grain flour, it promises to elevate your breakfast table. Enjoy it fresh out of the oven with a dusting of powdered sugar or a drizzle of maple syrup. Whether you're serving it for a special occasion or a simple family breakfast, this pancake is sure to impress and satisfy.
Cinnamon-spiced big apple pancake FAQ:
Bake the pancake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until it is puffed up and golden brown around the edges.
The pancake is done when it is puffed up, golden brown around the edges, and a toothpick inserted in the center comes out clean.
Yes, you can substitute the whole-grain wheat flour with all-purpose flour if desired. For dairy-free options, use almond or oat milk instead of 2% milk.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Peel, core, and thinly slice the apple before sautéing it. This will help it soften and caramelize evenly during cooking.
Tips:
- Ensure your apple is evenly sliced for uniform cooking.
- Use room temperature eggs to help the batter mix more smoothly.
- Preheat your oven well in advance to ensure the pancake rises properly.
- If you prefer, substitute whole-grain wheat flour with all-purpose flour for a lighter texture.
- Top with your favorite syrup or a dusting of powdered sugar for an extra touch of sweetness.
- Consider adding a pinch of cinnamon or nutmeg for an added layer of spice.
- Use a cast-iron skillet for even heating and a beautiful presentation.
Nutrition per serving
2 ServingsCalories 740kcal
Protein 20g
Carbohydrates 88g
Fiber 6g
Sugar 60g
Fat 36g
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