Every brunch needs a fantastic centerpiece - something that will result in a chorus of "oohs" and "aahs" from your dining companions - and I have just the thing. A gorgeous pancake, big enough so everyone can share, topped with caramelized baked apples. It's golden brown, and absolutely delicious when drizzled with maple syrup - but then again, what isn't? Cook up some salty bacon and toss a light fruit salad for the perfect accompaniments to this upside-down baked apple pancake.

This dish can made, from start to finish, in under 40 minutes, and serves up to 8 people, though you might find it hard to share...

Step 1: What You'll Need

For the pancake batter:
 - 2 c. Bisquick mix
 - 1 c. milk
 - 2 eggs
 - 1 banana, mashed
 - 1/2 tsp. cinnamon

For the apple topping:
 - 2 tbsp. butter
 - 1/3 c. brown sugar
 - 1/2 tsp. cinnamon
 - 1/4 tsp.  nutmeg
 - 2 firm but sweet apples (I prefer Gala or MacIntosh)

Important cooking tool:
12-inch cast iron pan or oven-proof frying pan (This is important because the pancake is too thick and has to finish cooking in the oven. If your frying pan has a plastic or wooden handle going into the oven, it won't have much of a handle left coming out of the oven!)

Note: if you don't have access to Bisquick mix, don't fret! It's basically a biscuit mix, which can easily be replicated. Mix together in a food processor, or using your fingers, 5 cups flour, 1/4 cup baking powder, 2 Tbsp. sugar, 1 tsp. salt and 1 cup butter. The mixture should be crumbly. Measure out 2 cups of the mixture to use in the recipe, and keep the rest in an air-tight container for next time!

This dish looks amazing. When I saw the picture I thought it would take a lot of time, but this is something I will try. Thanks for sharing.

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