Serve this scrumptious apple oven pancake in wedges drizzled with maple syrup and a dollop of whipped cream or sour cream.

Apple Pie Pancake

Filling:
3 to 4 tart green apples, peeled and thinly sliced
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1/2 to 1 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1/4 cup butter

 

Batter:
5 large eggs
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg, freshly grated

Maple syrup for accompaniment

Slightly sweetened whipped cream or sour cream for accompaniment

1. Preheat oven to 425°F (220°C).
2. Combine apples, sugar, cinnamon, cloves and nutmeg in a saucepan and cook for about 15 minutes or until apples are tender.
3. Meanwhile, melt 1/4 cup butter in the oven in a 9-round cake pan. Remove pan from oven and carefully swirl melted butter to coat all sides. Pour in the apple mixture.
4. Beat the eggs, flour, sugar, baking powder, salt, milk, 2 tablespoons melted butter, vanilla and nutmeg until well mixed.
5. Pour egg mixture over the apples bake for 15 minutes at 425°F (220°C); reduce heat to 350°F (175°C) and cook an additional 10 to 15 minutes or until golden brown on top. Serve immediately. Slice and serve with maple syrup and a dollop of whipped cream or sour cream, if desired.

Makes 4 to 6 servings.