Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 12, 2011
Apple & Raisin Pancake
Breakfast & Brunch
Prep time:
10 minutesbaking time:
25 to 30 minutes“When Grandma pulled this pancake out of the oven, we all ran to see how high it had risen.”
Ingredients
Serves 6
- 1 large baking apple, cored and thinly sliced
- 1/3 cup golden raisins
- 2 tablespoons firmly packed light brown sugar
- 1/2 teaspoon cinnamon
- 4 large eggs
- 2/3 cup milk
- 2/3 cup all-purpose flour
- 2 tablespoons butter, melted
- Confectioners' sugar, optional
- Fresh raspberries, optional for garnish
Directions
1
Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray.
2
Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate.
3
Bake mixture, uncovered, until apple begins to soften, 10 to 15 minutes. Remove from oven. Increase oven temperature to 450°F.
4
Lightly beat eggs in medium bowl. Add milk, flour, and melted butter; whisk together until well blended. Pour egg mixture over apple mixture in pie plate.
5
Bake until pancake is golden brown, about 15 minutes. Invert onto large serving dish. Sprinkle with confectioners' sugar, if desired. Garnish with fresh raspberries and serve with maple syrup, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Cold eggs can result in tough pancake batter, so Grandma always brought eggs to room temperature before using them. She placed the eggs in a bowl of warm water and let them soak for about 10 to 15 minutes to take off the chill.
You May Also Like...
Blue Mansion Collection
A timeless design inspired by colonial dinnerware of the 1700's. Set a table worthy of the founding fathers with this historic collection.
