Company Apple Pancake
A fluffy, oven-baked apple pancake with crisp edges, complemented by sautéed apples and raisins, perfect for a comforting breakfast or brunch treat.
Ingredients
Instructions
- Preheat oven to 450°F.
- Have ready a 9 to 10-inch ovenproof skillet, a 9-inch pie pan, or an 11 x 7-inch baking dish.
- In a food processor or blender, process eggs, milk, flour, salt, and nutmeg until smooth.
- Heat vegetable oil in the skillet or pan until very hot.
- Pour the batter into the hot skillet or pan.
- Bake uncovered for 18 to 20 minutes without opening the oven door.
- The pancake should be puffed, crisp around edges, and golden brown.
- Serve with sautéed apples and raisins.
Tips & Substitutions
For a lighter pancake, you can separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter. If you don't have milk, almond or oat milk can be a great substitute. Consider adding a pinch of cinnamon for extra flavor. This dish pairs beautifully with sautéed apples and raisins for a delicious touch.
Serving Suggestions
Serve the apple pancake warm, topped with sautéed apples and raisins. A dollop of whipped cream or a drizzle of maple syrup can enhance the flavors. This dish is perfect for brunch and can be accompanied by crispy bacon or fresh fruit for a complete meal. For more delicious ideas, browse more American recipes.
Storage & Reheating
Leftover apple pancake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F for about 10 minutes or until heated through. You can also microwave it for 30-60 seconds, but the oven will help retain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Company Apple Pancake contains roughly 489 calories, with 9g protein, 82g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 644mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Just remember to stir it well before pouring into the hot skillet. However, for the best texture, it's recommended to bake the pancake fresh.
What can I use instead of vegetable oil?
If you prefer, you can substitute vegetable oil with melted butter or coconut oil. Both will add a different flavor profile to the pancake, enhancing its richness while maintaining the desired crispiness.
Is there a way to make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps mimic the texture of regular flour. This way, you can enjoy the pancake without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).