Skillet Baked Apple Pancake

Servings: 2

Your cup will overflow with thoughtfulness as you serve our puffy oven pancake. Make this ahead of time and warm the next morning while you prepare that pot of coffee or tea.



2 Granny Smith apples
2 tablespoons butter
Zest of 1/2 a lemon
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons maple syrup

1/2 cup milk
2 small eggs
1/8 teaspoon salt
1/2cup all-purpose wheat flour
1/2 tablespoon olive oil
1/2 tablespoon butter
3 fresh strawberries, sliced from bottom to top
3 naval orange slices


Skillet Baked Apple Pancake recipe 


Peel, core, and cut the apples into eighths. Cut each section into 3 slices. In a 6-inch skillet coated with Chemours™ Teflon™ non-stick, melt the butter and then add the apples, stirring. When the apples are coated with the butter, add the lemon zest, cinnamon, nutmeg, and maple syrup. Stir to blend well. Cook over medium heat until the juices are thick and syrupy. Set aside.

Place the milk, eggs, and salt into a small food processor and process briefly to incorporate. Add the flour and pulse a few times just to mix. Cover and refrigerate a few hours until chilled.

Preheat the oven to 425 degrees. Place the oil and the butter into a 6-inch ovenproof skillet coated with Chemours™ Teflon™ non-stick, and place in the prepared oven for 10 minutes. Stir the chilled batter quickly and pour it into the skillet. Bake for 15 minutes. Quickly prick the pancake in a few places with a fork while still in the oven. Turn the temperature down to 325 degrees and continue to bake for 10 minutes or until the pancake’s center is firm and golden. While the pancake bakes, warm the apples in a small saucepan coated with Chemours™ Teflon™ non-stick.

Place the pancake on a serving platter. Fill with the syrupy apples and fold over. Garnish with the strawberries and orange slices, and serve.