Baked Custard Pancake
by Barbara Kavorkian from Two Harbors, MN
Your guests will never guess how easy this baked custard pancake is to make. It’s amazing and filled with bits of apples in every bite that are coated with sugar and spices. At first glance, this may look like a Dutch baby, but it’s different. The texture is creamy but firm enough to hold its shape. A fabulous breakfast to serve a crowd and a delicious way to start a holiday. We opted to serve with a little extra cinnamon and sugar. Powdered sugar or even a touch of maple syrup would be a delicious choice.
Ingredients
- 2-3 medium apples, your favorite
- 4 Tbsp sugar, divided
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 – 1/3 c unsalted butter (little shy of 1/3)
- 1/3 c dark brown sugar (light works as well)
- 3/4 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 c low-fat milk
- 1/2 tsp vanilla
- 5 lg eggs
- powdered or cinnamon sugar to serve (optional)
See directions for baked custard pancake
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