Happy Holidays to all! This post will be short and sweet. I wanted to share this recipe, just in case anyone was looking for that little extra special breakfast for Christmas morning. It’s more than a regular pancake made on the stove – it’s baked in the oven and very simple to prepare (especially after the long night of wrapping presents and assembling toys). It’s light and fluffy, plus it has the sweetness of baked apples and cinnamon. And, of course, it’s gluten-free!
Have a wonderful holiday!
Baked Apple Pancake
2 tablespoons butter
2 apples, peeled, cored and chopped
½ teaspoon ground cinnamon
¼ cup pecans, chopped
1¼ cup Pamela’s Baking & Pancake Mix
1¼ cup milk
Preheat oven to 450 degrees. In a large 10-inch cast iron skillet (or 8 x 8 baking dish), heat butter, apples, cinnamon and pecans together in oven while it’s pre-heating. Cook, stirring occasionally, until apples begin to soften. Place eggs, Pamela’s mix and milk in a blender and puree until smooth. Pour batter over apples in the pre-heated skillet (or dish) and stir briefly to blend with apple mixture. Return skillet (or dish) to oven and bake for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown. Serve with real maple syrup. Makes 4 servings.
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