i first found this recipe in an old everyday with rachael ray magazine a couple years ago. and every year since i make it at least once, on a saturday morning, when the first apples are finally available.
i like it because i don't have to fumble around making pancakes, worrying if each one will become a burnt mess of a breakfast. sure, you can arrange the apples all nice in the pie plate, but who cares? i like it better all haphazard, apples going every which way, especially when drenched in syrup.
mmm i bet this would be excellent with pears too...
deep dish apple pancake
adapted from rachel ray
30 minutes, serves 4
2 apples, peeled, cored, and thinly sliced
1/2 cup + 1 tablespoon sugar, divided
1 teaspoon ground cinnamon
3/4 cup pancake mix
1/2 cup milk
- preheat your oven to 450F.
- combine the 1/2 cup sugar and cinnamon. add half to the apples and mix to coat. set aside the remaining half.
- coat a round pie plate with nonstick spray. add the apples, cover with plastic wrap (try to wrap it so an end of the plastic sticks out, so you can uncover the dish easier when the apples are cooked), and cook in the microwave on high for 5-6 minutes, until soft. be very careful when removing the plastic wrap from the cooked apples. the steam will be super hot, and you will burn your thumb. trust me on this one.
- while the apples are cooking, combing the 1 tablespoon sugar, pancake mix, eggs, and milk until smooth.
- when the apples are done, uncover, and add the pancake mix. sprinkle the top with the remaining cinnamon sugar mixture.
- bake uncovered for 10 - 12 minutes, or until light brown. let cool in the pan a couple minutes, or the juices from the apples will run when you slice it. serve with warm maple syrup.