This oven-baked pancake is perfect for feeding a crowd – no more hovering over a hot stove all morning flipping flapjacks!
- 1/2 cup flour
- 1/2 cup Hewitt’s 2% buttermilk
- 2 eggs
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- 3 tbsp Gay Lea unsalted butter
- 1 small Empire or Cortland apple, cored and thinly sliced
- Powdered sugar, for garnish
- Combine the flour, buttermilk, eggs, brown sugar, vanilla, salt. cinnamon, nutmeg, cardamom in a blender or food processor. Blend until smooth and completely lump-free. Set aside to rest for 10-15 minutes.
- While the batter is resting, preheat the oven to 450F.
- Set a large oven-proof skillet over medium-high heat. Once the skillet is good and hot, add the butter and swirl it around to coat the bottom and sides of the pan. Add the sliced apples in a single layer on the bottom of the pan, and cook for about 3-4 minutes or until they start to soften, flipping over halfway through.
- Gently pour the batter into the pan, doing your best not to disturb the layer of apples apples, tilting the pan to make sure the batter gets evenly spread out into all the nooks. Transfer to the preheated oven and bake until puffed and golden-brown around the edges, about 15-20 minutes.
- Serve immediately with a dusting of icing sugar, and some extra sliced apple for garnish, if you desire.
- Category: Breakfast