We all used to think that a pancake was just a pancake. But that made us all go to sleep with boredom and we all screamed for something different. Actually, none of us did that. Normal pancakes are the bomb-diggity and change is hard. Flipping regular round pancakes is nice, easy, and who doesn’t love a fresh pancake right off the griddle?
But now we can also make Easy Pancake Muffins. They’re fun and easy too. Our people love them.
To go along with our newly discovered pancake experimentational adventures (seriously, it’s just a recipe idea but here I am trying to pull out big words to make it sound impressive) – we can now add this Baked Apple Pancake to the mix.
This delicious idea came from “Busy Mom in AL” when I shared about making Easy Pancake Muffins. This long-time reader said,
“Put apples and cinnamon in the bottom of a 9×13 inch pan and then pour the pancake batter on top. Bake at 350 degrees for 20-30 minutes. Serve in squares with tons of maple syrup! :) It is called Apple Pancake Bake.”
Knowing my family would love it, a few mornings later I gave this idea a try. It earned the “take pictures and blog about it” award, so here you go!
Baked Apple Pancake
- 5-6 apples, any variety
- 1-2 Tablespoons ground cinnamon
- 2 cups whole wheat flour (I use freshly ground hard or soft white wheat)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs
- 1½ cups milk
- ¼ cup melted butter
- Wash and slice apples, laying them evenly on the bottom of a 9x13 inch baking dish.
- Sprinkle liberally with cinnamon.
- Mix remaining ingredients well, then pour the mixture over the apples.
- Bake in a 350° oven for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Slice and serve with real maple syrup.
I think you’ll love this simple recipe idea! It’s perfect for this fall, what with its cinnamon awesomeness.
Once again we learn that pancakes don’t have to be just pancakes. Have any more pancake variations to share with us?
