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Oven-Baked Dutch-Apple Pancake SmartPoints 8



  • 2 Tbsp unsalted butter
  • 2 medium fresh apple(s), Pink Lady variety, peeled, thinly sliced
  • 0.25 cup(s) dark brown sugar, divided
  • 1 tsp ground cinnamon, divided
  • 0.25 tsp ground ginger
  • 1 pinch ground nutmeg
  • 4 large egg(s)
  • 0.75 cup(s) low-fat milk
  • 0.5 tsp vanilla extract
  • 0.75 cup(s) all-purpose flour
  • 0.5 tsp table salt
  • 1 Tbsp powdered sugar, for dusting
  • 1 medium lemon(s), cut into six wedges, for serving
  1. Preheat oven to 400°F.
  2. Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
  3. Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
  4. While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
  5. Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.
  6. Serving size: 1 slice.
Serve with fresh slice strawberries, if desired.

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