As requested, here is the recipe for the oven pancake from my last post. I didn’t have any raisins on hand, so I just increased the apples to 1.5, and I also used margarine instead of butter. I also skipped the powdered sugar and drizzled on some maple syrup when serving. It was FABULOUS and I will be making this again.
Apple-Raisin Oven Pancake (from Gooseberry Patch Fall Favorites)
1 apple, cored, peeled and sliced
1/3 c. raisins
2 T. brown sugar, packed
1/2 t. cinnamon
2/3 c. milk
2/3 c. all-purpose flour
2 T. butter, melted
Garnish: powdered sugar
Toss together apple slices, raisins, brown sugar and cinnamon; spoon into a greased 9″ pie plate. Bake at 350 degrees fro 10-15 min. Remove from oven; set aside. Whisk together eggs, milk, flour and butter; pour over apple mixture. Increase oven temp to 450 degrees; bake until golden, about 15 min. Pancake will puff up and will fall slightly when removed from oven. Sprinkle w/ powdered sugar; slice into wedges and serve warm.