Sow’s Ear Baked Apple Pancake

Adapted from The Wednesday Chef. Great breakfast dessert, love it with cup of strong tea.


5 tablespoons butter, melted, divided
3 eggs, lightly beaten
3/4 cup milk
1 tablespoon granulated sugar (substitute sugar for honey)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon flour
2 small apples, peeled, cored and thinly sliced
3 tablespoons brown sugar, lightly packed
3 tablespoons powdered sugar

Heat the oven to 450°. Combine 2 tablespoons of melted butter with the eggs, milk, granulated sugar, vanilla, cinnamon, salt and flour. Mix the batter by hand or in a food processor. Set aside.

Heat the remaining 3 tablespoons of butter with the apple slices in a 10-inch oven-proof skillet until the apples are sizzling and slightly cooked. Pour in the batter. Sprinkle the top with brown sugar and bake until well browned and puffed, 20 to 25 (15 for my taste) minutes.

Dust with powdered sugar. Cut into wedges and serve immediately.

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One Response to “Sow’s Ear Baked Apple Pancake”

  1. […] used pancetta instead of bacon and chicken sausages. The dough did not rise, even though I’ve already done something like "baked pancakes". But gravy was […]

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