By Librarybaker on September 08, 2009
Photo by diner524
Photo by diner524
"I have been making oven pancakes for years in my iron skillets, but just recently purchased a special oven pancake pan (it looks like a flat wok). This recipe was adapted from the recipes that came with the pan. We serve it with sour or whipped cream, honey, maple syrup, etc. It's good with any of the topping choices. It's relatively low in sugar, so my diabetic mother can enjoy it. Although you are supposed to let the batter rest at least 30 minutes, I have gone ahead and baked it (I do usually let it rest though). I have also made the batter the night before and refrigerated it overnight; then I let it come to room temperature before I bake it. That works okay when I know I'll be in a hurry the next morning, but I still prefer the original version. The 30 minute wait for the batter is included in the prep time."
Serving Size: 1 (256 g)
Servings Per Recipe: 4
"Loved this pancake!!! I am a fan of this type of pancake, the edges get crispy and the middle is kind of spongy and so tasty!!! I only made it for one serving, usin my smaller fry pan and really enjoyed the flavors of the apple, spices and batter!!! Thanks for sharing your recipe. Made for PAC Spring 2011."
"I loved this yummy, not-too-sweet breakfast! My DH felt it was a bit too "eggy", but I didn't. He still managed to eat 2 good-sized portions, with a smile. I used 2 apples--one green Granny Smith and one red Braeburn--and left the skin on for additional health benefits, plus the lovely effect of the colors. All was baked in a large cast iron skillet. The edges puffed up beautifully with crispy edges and tender insides. A very special treat for any occasion!"