Thursday, July 31, 2014

Apple (or Blueberry) Pancake


 This has been a favourite weekend breakfast of ours since our children were in elementary school.
It is baked in the oven so there is no need to stand and flip pancakes while everyone else is eating. 
You could call it an "Upside Down Pancake"
 It looks amazing and is so tasty with the caramelized apples.  
Cut into wedges, it will serve 6-8 people depending on the size of your pan.

Note: This past weekend I tried this with blueberries and it was terrific.  I melted the butter and brown sugar together in the cast iron skillet and then sprinkled fresh blueberries on top before adding the pancake batter and baking.   I'm sure frozen berries would work just as well.


  1. Peel, core and slice 4 medium sized apples.
  2. Using a cast iron or oven friendly frying pan, melt 1/4 cup butter.
  3. Saute' apples, stirring frequently until they begin to soften and brown a little.
  4. Stir in 1/3 cup brown sugar stirring until it melts.  Set aside.
  5. Prepare your favourite pancake batter, from scratch or using pancake mix.(* I used 2 cups pancake mix for my 10" skillet)
  6. Pour over apples in pan and place in prepared oven.
  7. Bake for 15-30- minutes at 350º depending on the size and depth of your pan. Check doneness by inserting a toothpick or cake tester in the middle.  If it comes out dry, it is done.
  8. Remove from oven and place serving plate upside down over the pan.
  9. Using oven gloves, quickly and carefully flip pancake over on to the plate.
  10. If any apples remain in the pan, replace them on the pancake.
  11. Cut into wedges and serve. You can serve it with a drizzle of maple syrup but it really isn't needed.     (I served the blueberry pancake with lightly sweetened whipped cream.)
  12. Serves 6-8







12 comments:

  1. What a great idea. At what temperature did you bake it, and approximately how much batter do you use? I realize that the amount of batter depends on your pan size but about how deep in the pan do you make the batter?

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    1. I'm sorry I didn't add the oven temperature, I'll do that right now.It is baked at 350º and I used 2 cups pancake mix for my 10" (2"deep) cast iron skillet.

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  2. My high school roommate's mother used to make these when we'd visit on the occasional weekend. I haven't had one since my Sask. days - so good to have the recipe!

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  3. Thank you so much! I will be this a try! Perfect for when the family comes home for brunch :)

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  4. My mom (Bev) is right- this is still a favorite, and now my kids light up when they hear it's in the oven. I saute the apples and then transfer them to a 9×13 glass pan since we eat more than one pan can handle :)

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    1. Chris, you'll have to try it with the blueberries I'm bringing with me. The boys will love it!

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  5. Oh MY! This looks so good and so easy!! Another way to pamper the hubby! :)

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  6. I'm going to try this with blueberries and agave nectar, since I'm out of brown sugar. That should be interesting...! Hope it works as well as yours.

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    1. Follow-up report: The agave nectar and blueberries worked just fine. Absolutely delicious! A winner to serve again. Thanks so much for this idea. I had not heard of it before.

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  7. Oh my goodness that looks delicious and I love that you can all eat together with this kind of pancake making!! I'll just bet this would be great with peaches too and they are just coming into the markets here now! Yum..

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  8. I am having a sleepover visit with a group of about 8 next weekend. I am going make sure to make this with my frozen blueberries.
    This will raise me to new cooking superstardom in their eyes since they already am amazed at the most simple things I make.

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    1. I have a trial run in the oven right now. I may have overfilled my pan. I put it on a baking tray to be safe. It occurs to me that I should have put in a bit of lemon juice and cinnamon. Hmmm. I wonder.

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