Description
Pancakes are always a party but these Apple Bottom Hootenanny Pancakes bring the hootenanny to breakfast! This easy recipe comes together quick and happily feeds a hungry crowd. A fluffy layer of eggy, puffy pancakes bakes atop a bed of brown sugared, cinnamon spiced apples in this one pan breakfast wonder.
Ingredients
Units
- 2 large apples (- cored & very thinly sliced (1/8" thick))
- 6 tablespoons butter
- 1/3 cup Bob's Red Mill Brown Sugar
- 1 tablespoon cinnamon
- 1 teaspoon fine sea salt - divided
- 6 large eggs (- at room temperature)
- 1 cup whole milk (- at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup Bob's Red Mill Organic All Purpose Flour
- 1-2 tablespoons powdered sugar
Instructions
- Preheat oven to 400°F. While oven preheats add 6 tablespoons butter to a 9"x13" cake pan or baking dish and place in the oven as it warms, just until the butter has melted. Remove and set aside.
- Add the thinly sliced apples, brown sugar, cinnamon and 1/2 teaspoon salt to the melted butter. Toss together and spread apples evenly over the bottom of the pan. Return to oven and bake for 15 minutes, until the apples have softened.
- Meanwhile, mix the pancake batter together either by hand or in a blender. Vigorously whisk the eggs, milk, vanilla and remaining half teaspoon of salt together until light and frothy. Blend in flour until combined. Set aside until the apples have finished baking.
- Pour the batter into the hot pan, directly over the baked apples. Carefully transfer back to the oven and bake for another 20-25 minutes until the edges have started to brown and the center has puffed up and set.
- Sprinkle liberally with powdered sugar and serve immediately with butter and maple syrup.
Notes
*If you have a Silpat mat, it helps to line a baking sheet with the mat and place the cake pan on top to keep from sliding around and protect from any over spilling in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: Pancakes