Light And Fluffy Baked Apple Pancake Recipe

Name: Light And Fluffy Baked Apple Pancake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; Golden Delicious Apples; 3 tablespoons granulated sugar; Fresh Lemon Juice; Pure Maple Syrup; All Purpose Flour; 2 teaspoons baking powder; 1/4 teaspoon salt; Eggs; 1 cup milk

Indulge in this irresistible Light & Fluffy Baked Apple Pancake, a delightful recipe adapted from Food & Wine magazine! This recipe creates a stunning golden-brown pancake, bursting with the sweet and tart flavors of perfectly cooked apples. Imagine a fluffy, cloud-like texture complemented by a warm cinnamon-spiced apple filling. It's the perfect breakfast or brunch treat – a decadent yet surprisingly light dessert. Easily adaptable to your preferred cookware (cast iron works great!), this recipe is sure to become a new family favorite. Get ready to impress!

Prep Time 15 mins

Cook Time 50 mins

Calories 274.4 kcal

Protein 15g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light And Fluffy Baked Apple Pancake

Unsalted Butter
Golden Delicious Apples
3 tablespoons granulated sugar
Fresh Lemon Juice
Pure Maple Syrup
All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
Eggs
1 cup milk

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How to Make Light And Fluffy Baked Apple Pancake

Preheat oven to 375°F (190°C).
Melt 2 tablespoons of butter in a 10 1/2-inch oven-safe skillet (cast iron or stainless steel recommended).
Add 3 medium apples, peeled, cored, and thinly sliced, 1 tablespoon granulated sugar, and 1 tablespoon lemon juice to the skillet. Cook over medium-high heat, stirring occasionally, until apples are golden (about 6 minutes).
Stir in 2 tablespoons maple syrup and simmer over low heat until slightly thickened (about 1 minute).
Spread apples evenly in the skillet and remove from heat.
In a medium bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
In a separate measuring cup, whisk together 2 large egg yolks, 1 cup milk, and 2 tablespoons granulated sugar.
Gradually whisk the wet ingredients into the dry ingredients until just combined.
In a clean, dry medium bowl, beat 2 large egg whites with an electric mixer until stiff peaks form (about 2 minutes).
Gently fold the beaten egg whites into the batter.
Pour the batter evenly over the apples in the skillet.
Bake in the upper third of the preheated oven for 20-25 minutes, or until golden brown, puffed, and a toothpick inserted into the center comes out clean.
Let the pancake cool in the skillet for 5 minutes.
Run a knife around the edge of the pancake to loosen it. Carefully invert onto a serving plate.
Return any apples that stuck to the pan to the pancake.
Cut into wedges and serve immediately with extra warmed maple syrup.