Whole Grain Caramel Apple Oven Pancake Recipes

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CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings (about 16 pancakes)

Number Of Ingredients 12

1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 large eggs
1 cup milk
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
4 tablespoons unsalted butter, plus more as needed
1 apple
1/4 cup jarred caramel sauce or dulce de leche, plus more for serving
Greek yogurt, whipped cream or ice cream, for serving

Steps:

  • 1. Preheat the oven to 250 degrees F. Whisk 1 1/2 cups flour, baking powder, cinnamon and salt in a medium bowl.
  • 2. In a large bowl, whisk the eggs, milk, sugar and vanilla. Melt 2 tablespoons butter in a medium nonstick or cast-iron skillet. Whisk into the egg mixture and reserve the skillet for cooking the pancakes. Whisk the dry ingredients into the liquid mixture until it forms a thick, lumpy batter.
  • 3. Core and grate the apple on the large holes of a box grater into a small bowl. Toss with the remaining 1 tablespoon flour. Add the caramel sauce and stir until the flour is absorbed. Stir into the batter until just combined.
  • 4. Melt 1 tablespoon butter in the reserved skillet over medium heat. Drop 2 tablespoons batter per pancake into the hot skillet. Cook until the surface of the pancakes form bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and place in the oven to keep warm while making the rest of the pancakes. Continue to make the pancakes, adding the remaining 1 tablespoon of butter as needed, until all the batter is gone.
  • 5. Serve the pancakes with a dollop of yogurt, whipped cream, or, for dessert, a scoop of ice cream. Drizzle with additional caramel sauce.

WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE



Whole-Grain Caramel Apple Oven Pancake image

This high-fiber, low-fat breakfast dish is a crowd pleaser. It's sweet and tender and quicker to make than individual pancakes. We love it with just a dusting of confectioners' sugar, or try it with a drizzle of maple syrup.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3/4 cup whole milk
3 large eggs
3/4 cup whole-wheat pastry flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
1/4 teaspoon grated lemon zest
3 tablespoons unsalted butter
3 medium sweet, crisp apples, such as Honeycrisp (about 1 pound), peeled, cored, quartered and cut into 1/2-inch chunks
3 tablespoons granulated sugar
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
  • Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
  • Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.

Nutrition Facts : Calories 310 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 24 grams

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