Cinnamon-apple soft-oven pancake
7
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
This oven pancake has a moist, almost custardy texture. It’s wonderful as is but would also be delicious topped with a dollop of vanilla yogurt. This is a great recipe to serve for a causal brunch or to make for overnight guests, because it’s easy to mix up in a blender and assemble in a pie plate. To get a head start, you can sauté the apples the night before. Here, we’ve called for Gala apples because they hold up well when sautéed but Braeburn apples could be used in their place. If you’d prefer a variety with more tartness, use Granny Smith.
Ingredients
Cooking spray
2 spray(s)
Unsalted butter
2 Tbsp
Fresh apple(s)
2 small
Ground cinnamon
0.25 tsp
Fat free skim milk
1 cup(s)
All-purpose flour
0.25 cup(s)
Egg(s)
3 large egg(s)
Sugar
2 Tbsp
Vanilla extract
2 tsp
Table salt
0.25 tsp
Powdered sugar (confectioner's)
1 tsp
Instructions
1
Preheat oven to 400°F. Coat a 9-inch pie plate with cooking spray.
2
Melt 1 Tbsp butter in a large nonstick skillet over medium heat; add apples and increase heat to medium-high. Cook, tossing occasionally, until golden, 8-10 minutes. Add cinnamon; toss to coat. Remove from heat; cool slightly.
3
Arrange apples in an even layer on bottom of prepared pie plate.
4
Wipe skillet clean; melt remaining 1 Tbsp butter over medium heat. Pour butter into a blender; add milk, flour, eggs, granulated sugar, vanilla and salt. Blend until smooth; pour in an even layer over apples.
5
Bake until puffed and golden, 25-30 minutes. Let cool until warm and then dust with powdered sugar. Slice into 6 pieces; serve warm.
6
Serving size: 1 piece
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