Baked Apple Pancakes With Caramel Sauce

Southern Living
Julie loves serving this recipe in individual dishes. Look for oval baking dishes in cook shops or kitchen sections of department stores.
Makes 8 servings


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8 large eggs
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup butter or margarine
3 Granny Smith apples, peeled and thinly sliced
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Powdered sugar
Vanilla ice cream
Chopped, toasted pecans


Whisk together eggs and next 4 ingredients. (Mixture will be lumpy.) Add buttermilk and vanilla, whisking until batter is blended.

Coat 8 (7- x 4- x 1 1/2-inch) oval baking dishes with cooking spray. Place 1 tablespoon butter in each dish.

Bake at 425° for 3 to 4 minutes or until butter melts. Place apple slices evenly into dishes; bake 5 more minutes. Spoon about 1/2 cup batter into each dish. Sprinkle evenly with brown sugar and 1/2 cup chopped pecans. Bake 20 more minutes.

Sprinkle pancakes with powdered sugar, and top with a scoop of vanilla ice cream; drizzle with Caramel Sauce, and sprinkle with chopped, toasted pecans.

Created date

February 2005