Puffy Oven Apple Pancake

I love breakfast, but I rarely get to eat it at breakfast time. I usually have breakfast for dinner! This recipe comes from my very first Betty Crocker cookbook. Its pages are worn and crinkled, and the cover has long fallen off. I return to it again and again.

Puffy Oven Pancakes are easy to make, but do take some time to bake. Add apples, peaches, or any spices you wish! Sprinkle with powdered sugar, or even turn it into a dessert with whipped cream.

Puffy Oven Apple Pancake
Betty Crocker
Serves 1-4 

2 Tb butter
2 Tb brown sugar
1 teas cinnamon
1/2 teas nutmeg
1 cup diced apples (peeled or unpeeled)
2 eggs
1/2 cup flour
1/2 cup milk
1 teas salt

Preheat oven to 400 degrees. Place the butter in a pie dish, and place it in the oven to melt. Don't forget it! When the butter is melted, brush it up the sides of the dish. Sprinkle the brown sugar, cinnamon, and nutmeg over the top of the butter, and layer apples over that.  (If you want a plain pancake, omit the seasonings and apples.)

In a medium bowl, beat eggs lightly.  Add in flour, milk, and salt, and stir until just mixed. There WILL BE lumps! It's okay!  Pour batter over the top of the apples.

Place the dish in the oven, and bake for 30-35 minutes, or until edges are browned and puffy.

Remove from oven and IMMEDIATELY run a spatula around the edges to loosen the pancake. Flip it out onto a plate. Sprinkle with powdered sugar, pour on the syrup or whipped cream.

Enjoy!