Baked Apple Pancakes
My “German style” Baked Apple Pancakes are cooked in small cast iron skillets with raisins and cinnamon, and finished in the oven. They are a great way to serve pancakes to a breakfast crowd. They can be prepared ahead, preferably as close to service as possible, and kept warm in the oven until breakfast is served. These pancakes are hearty and will satisfy almost any appetite by themselves. At the Inn, I used to serve them with a few slice of my crisp Cumin Spiced Bacon. Bananas can be substituted for the apples and nuts can be added if desired.
TOOL TIP:
I love these 6 1/2-inch “individual” cast iron skillets for everything from these Baked Apple Pancakes to my yummy-buttery cornbread. I also use them for my baked Smoked Salmon Frittata.
I like to serve these pancakes piping hot from the oven. To protect the plates from the intense heat of the cast iron, I use these cork trivets to insulate the plates from the sudden temperature change which could cause damage.
Baked Apple Pancakes
Course: BreakfastCuisine: GermanDifficulty: Easy6
servings25
minutes20
minutesIngredients
2 1/4 cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon Kosher salt
3 cups buttermilk
3 large eggs, separated
8 Tablespoons unsalted butter, melted
1 Granny Smith apple
6 Tablespoons unsalted butter
1/3 cup regular or golden raisins
3/4 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees.
- Mix together the flour, baking soda and salt. Add the buttermilk and egg yolks and mix well with a whisk. Add in the 8 Tablespoons of melted butter and stir until smooth.
- Whip the egg whites in a mixer to medium peaks. Fold into batter.
- Cut the apples in quarters, core and cut into small dice.
- Cast Iron 6 1/2-inch skillets are ideal for these pancakes, since they must be ovenproof. Heat the skillet over medium heat and add 1 Tablespoon of the butter and 1/6 of the apple. Toss for a few minutes. Add 1/6 of the raisins and 1/6 of the cinnamon (1/8 teaspoon) and toss. Cook for 30 seconds. Pour in 1 heaping cup of the batter and stir briefly only to mix the apples and raisins into the batter. Cook over medium heat for about 3 minutes, or until pancake turns golden brown. Flip over with the assistance of a rubber spatula or an inverted plate and cook on the other side for 3 minutes, or until it is golden brown. Place the pancake on a baking sheet and finish making the other five pancakes in the same manner. If you use two or four pans, it goes that much quicker.
- When all of the pancakes are made, place them in the oven for 7 minutes to finish cooking.
- Sprinkle with powdered sugar and serve immediately with warmed maple syrup.
