Enjoy A Breakfast Treat This Weekend With This Baked Apple Pancake Recipe

When it comes to eating breakfast during the week, many of us tend to rush through it as quickly as possible. After all, we are likely on our way out to work and we want to get our day started. It can be difficult to slow down enough to enjoy a good breakfast, so we simply grab a bowl of cereal or perhaps a protein bar on the go.

That isn’t the case with the weekend, and if you are somebody that loves taking it slow on Saturday and Sunday morning, this recipe is for you. It is for a baked Apple pancake and it is perhaps the best weekend breakfast since sliced bread. Try serving this one to your family on the weekend and you may just find that everything goes smoothly from that point forward.

Ingredients:

2 tablespoons unsalted butter
2 Golden Delicious apples- halved, peeled, cored and sliced 1/2 inch thick
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1/4 cup pure maple syrup, plus warmed syrup for serving
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
4 large eggs, separated
1 cup milk ‌
Directions:

1. Preheat the oven to 375 degrees Farenheit. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter.

2. Add apples, 1 tablespoon of sugar and the lemon juice. Cook over moderate-high heat, stirring occasionally until the apples are golden (about 6 minutes).

3. Add 1/4 cup of maple syrup and simmer over low heat until thickened. Spread the apples in an even layer on the pan and remove from heat.

4. In a medium bowl, whisk the flour with baking powder and salt.

5. In a measuring cup, whisk the egg yolks with milk and and remaining 2 tablespoons of sugar. Whisk the liquid ingredients into the dry ingredients.

6. In a medium bowl, beat the egg whites at medium speed until firm peaks form. Fold the beaten whites into the batter and spread the batter over the apples.

7. Bake the pancake in the upper third of the oven for 20 minutes until it is golden and fluffy.

8. Run a knife around the edge to loosen the pancake and then turn the pan upside down to release. Serve with warmed maple syrup.