Puffy Apple Oven Pancake

I discovered the original puffy oven pancake this summer while staying with my parents, and while it was very tasty I felt as if something was missing. That something was apples, brown sugar, and cinnamon. With the addition of those three ingredients this is really the perfect breakfast. Plus it's already sweet enough that you don't even need to use any maple syrup.

Puffy Apple Oven Pancake
Adapted from Betty Crocker "Heart Health Edition Cookbook" 
1 pancake (2 servings)

Ingredients:
2 tbsp unsalted butter
1 medium apple
2 tbsp packed light brown sugar
1/4 tsp ground cinnamon
2 eggs
1/2 cup milk
1/4 tsp salt
1/2 cup all-purpose flour

1. Preheat oven to 400F degrees.

2. Peel, core, and thinly slice one apple.

3. In a 9-inch pie plate, melt butter in oven. Once melted remove from oven and brush butter over bottom and side of plate.

4. Sprinkle the brown sugar and cinnamon over the butter in the pie plate. Arrange apples over sugar.

5. In a medium bowl, beat eggs slightly with a wire whisk. Beat in milk and salt. Gently beat in flour until just mixed. Do not over mix or the pancake may not puff! Pour pancake batter into pie plate.

6. The original recipe says to bake 25-30 minutes without apples and 30-35 minutes with apples. Mine was done around 20 minutes, so keep an eye on it as it bakes. The pancake is done once it is puffy and a deep golden brown along the edges.

7. Once done, immediately loosen edge of pancake and turn upside down onto heatproof serving plate.

8. Enjoy!

Nutritional Info per Serving:
Calories 361; Total Fat 17g; Cholesterol 248mg; Sodium 394mg; Total Carbs 42g; Protein 11g