Puffy Baked Apple Pancake

Rich and fluffy, this fruit-filled dish works well as breakfast or dessert.

Makes 8 servings.

Variety Tip: Try substituting other Ontario apples such as Cortland, Golden Delicious, Idared or Jonagold apples.


3 eggs
1 cup flour (250 mL)
1 1/2 cups milk (375 mL)
1 tbsp granulated sugar (15 mL)
Pinch salt
1/4 cup butter (60 mL)
2 Ontario Crispin apples, peeled, cored and cut into 1/2-inch (1 cm) thick slices
1 Ontario Empire apple, peeled, cored and cut into 1/2-inch (1 cm) thick slices
1/2 tsp cinnamon (2 mL)
3 tbsp brown sugar (45 mL)


See video demonstration: https://youtu.be/a4Z0tEnzECU

Preheat over to 425ºF (220ºC)

Whisk together eggs, flour, milk, granulated sugar and salt; set aside.

In 10-inch (25 cm) cast iron or heavy-bottomed ovenproof skillet, melt butter over medium-high heat; cook apples and cinnamon, stirring often, for 8 to 10 minutes or until apples are tender. Sprinkle with brown sugar; cook for 2 to 3 minutes or until brown sugar dissolves and caramelizes.

Pour batter over apples; transfer to oven and bake for 20 to 30 minutes or until pancake is set, puffed and golden brown.



Per 1/8 pancake: about 220cal, 6g pro, 9g total fat (5g sat fat), 29g carb, 2g fibre, 90mg chol, 120mg sodium. % RDI: 10% vitamin A, 6% vitamin C, 6% calcium, 8% iron.