Apple Oven Pancake

Tonight we had breakfast for supper. We love to do this; pancakes, pan-fried ham, French toast, sausage, waffles, scrambled eggs, these are all typical supper foods for us. 

Tonight I tried a new recipe for breakfast at supper: Apple Oven Pancake. The recipe is from the book "Essentials of Baking" which I find to be an excellent, all-inclusive, and very explanatory book that I refer to as my baking bible. The recipe states that this is a classic Dutch dish, a simple oven pancake that billows like a popover. It doesn't look like much in the picture, but it is an excellent dish. It has a nice balance of textures, from the crisp and flaky shell to the soft and fluffy inside pancake to the buttery softened apples. It is good enough on its own, but a drizzle of pure maple syrup or a dusting of icing sugar would make it even sweeter.

Apple Oven Pancake
4 Tbsp butter
4 cups diced peeled apples
2 Tbsp firmly packed golden brown sugar
Juice of 1/2 lemon, strained
1/2 tsp ground cinnamon
4 eggs, lightly beaten
1 cup milk
1 cup all-purpose flour
1 tsp vanilla 
1/2 tsp salt

Preheat oven to 425◦F. Place a 9x13 inch baking dish in the oven to preheat for 5 minutes.
In a large frying pan over medium-high heat, melt 2 Tbsp butter. Add the apples and saute, turning as needed, just until tender, 5-7 minutes. Sprinkle with the sugar, juice, and cinnamon and stir to combine.
Add 2 Tbsp butter to the preheated baking dish and tilt to coat. Evenly spoon the sauteed apples into the bottom.
In a bowl, whisk together the eggs, milk, flour, vanilla, and salt until blended. Carefully pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes.

Williams and Sonoma. "Apple Oven Pancake." Recipe. Essentials of Baking, San Francisco: Oxmoor House, 2003. 101.