Before we had kids, it was easy to whip up a batch of pancakes or waffles for breakfast on a Saturday morning. We still do so, on occasion, but when we have house guests I don’t want to be standing at the stove or waffle maker, especially when the kids need help eating.
I was looking for recipes that would feed about 4 adults and a kid or two, that was vegetarian and baked in the oven. Ideally, I would be able to prep everything ahead and bake it the next morning. After trying out a few different french toast casseroles, I came across a Big Apple Pancake from Gourmet, and adapted it. It takes very little prep ahead, and cooks up quickly the next morning (or morning after).
- 1/2 stick butter
- 2 medium apples
- 1/2 cup whole milk
- 1/2 cup flour
- 4 large eggs
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Peel apples and cut into bite-sized chunks
- Preheat oven to 450°F (if cooking right away)
- Melt butter in cast iron skillet, then pour half into a food processor or blender
- Add apple chunks to skillet and cook until soft, about 10 minutes
- Add milk, flour, eggs, sugar, vanilla, and salt to butter in food processor and blend until smooth
- Pour batter over apples
- Store blended batter and cooked apples separately in fridge for up to two days
- When ready to cook, put cast iron skillet in oven while oven preheats
- Add apples to skillet and pour batter over apples
- Transfer Skillet to oven and bake until puffed and browned in spots, about 15 minutes
- Serve warm, drizzled with warmed berry syrup, dusted with powdered sugar, or just plain!