WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE
This high-fiber, low-fat breakfast dish is a crowd pleaser. It's sweet and tender and quicker to make than individual pancakes. We love it with just a dusting of confectioners' sugar, or try it with a drizzle of maple syrup.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
- Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
- Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 310 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 24 grams
APPLE OVEN-BAKED PANCAKE
No flipping needed! A family-size oven pancake is ready to eat in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
- Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
- Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g
APPLES 'N' CREAM PANCAKE
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples-they make this a true midwestern meal. -Ruth Schafer, Defiance, Ohio
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown. , Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.
Nutrition Facts : Calories 265 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMEL APPLE PANCAKES
Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.
Provided by Bibi
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
- Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
- Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
- Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
- Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
- Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.
Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g
CARAMEL APPLE OVEN PANCAKE
Make and share this Caramel Apple Oven Pancake recipe from Food.com.
Provided by akgrown
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray 9-inch pie pan with non-stick spray.
- In small pan melt butter and add brown sugar. Cook until sugar melts, about 4 minutes, stir in cinnamon.
- Pour into prepared pan. Arrange apple slices evenly on top. set aside.
- Sift together flour, sugar, baking powder, baking soda, and salt. Add buttermilk and egg and whisk until blended. Stir in melted butter.
- Pour over apples covering evenly. Bake for 25 minutes or until golden brown on edges.
- Remove from oven and let sit for 10 minutes.
- Invert onto serving dish.
Nutrition Facts : Calories 467.8, Fat 25.1, SaturatedFat 15.4, Cholesterol 110, Sodium 578.5, Carbohydrate 55.1, Fiber 1.7, Sugar 29.6, Protein 7.2
CARAMEL APPLE PANCAKES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
- 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
- 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
- 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
- 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.
CARAMEL APPLE PANCAKES
Really great pancake topping that can be used with any pancake recipe so if you don't like the one included. I got this from http://www.auntjemima.com
Provided by CrashCurran
Categories Breakfast
Time 30m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- For caramel apples, melt butter in large skillet. Add brown sugar and cinnamon; cook and stir until sugar is melted.
- Add apples, stirring to coat with sugar mixture.
- Cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. Keep warm over low heat.
- For pancakes, combine pancake mix and cinnamon in medium bowl.
- Combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
- Stir with wire whisk until large lumps disappear. Let stand 1 to 2 minutes to thicken.
- For each pancake, pour scant 1/4 cup batter onto hot griddle.
- Turn when pancakes bubble and bottoms are golden brown.
- Serve topped with apple mixture and Syrup.
Nutrition Facts : Calories 436, Fat 15.2, SaturatedFat 8.7, Cholesterol 78.3, Sodium 460, Carbohydrate 72, Fiber 2.6, Sugar 46.6, Protein 5.4
CARAMEL-APPLE PANCAKES
Put a fun fall twist on your weekend breakfast with these homemade apple pancakes drizzled with caramel syrup.
Provided by By Annalise Sandberg
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- To make syrup, melt 1/4 cup butter in 1-quart saucepan over medium heat. Add brown sugar; stir until dissolved. Add water; heat to boiling. Simmer 3 minutes, stirring frequently, until slightly thickened. Remove from heat; add 1/2 teaspoon vanilla.
- To make pancake batter, in large bowl, beat Bisquick™ mix, milk, eggs, cinnamon and 1 teaspoon vanilla with whisk.
- Heat skillet over medium heat; grease with butter. Pour 1/4 cupfuls batter into skillet. Once batter has stopped spreading and begins to set, place 1 apple round on top of each. Cook 2 to 3 minutes longer or until bubbles appear at surface and edges are dry. Turn; cook 2 minutes longer or until browned. Repeat with remaining batter, greasing skillet before each to prevent apple slices from sticking.
- Serve immediately with syrup.
Nutrition Facts : Calories 480, Carbohydrate 72 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 45 g, TransFat 0 g
CARAMEL-APPLE DUTCH BABY
This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don't skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course
Time 30m
Yield 4 servings (One 10-inch pancake)
Number Of Ingredients 17
Steps:
- Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
- In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
- While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
- To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.
GERMAN APPLE PANCAKE
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it-except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! -Judi Van Beek, Lynden, Washington
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.
Nutrition Facts : Calories 192 calories, Fat 12g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
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- In a medium sized bowl, combine flour, baking powder, sweetener/sugar and cinnamon. Make a well in the centre, and add the vanilla, egg, apple sauce, butter/coconut oil and milk, whisking until a smooth batter is formed and free from lumps. Fold the apples through the batter.
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