Baked Apple Pancake from the Mandolin Inn

Delicious for Breakfast or Dessert
Delicious for Breakfast or Dessert


  • 4 medium sweet apples
  •  1 TBSP Butter
  • 2 TBSP Sugar
  • 1 TSP Vanilla
  • a few dashes Cinnamon


  • 1 cup white Flour
  • 1 cup Milk
  • 2 Egg Whites
  • 2 large Eggs
  • 1 TBSP Sugar
  • Confectioners’ Sugar
  1. Peel and core the apples, cutting them into narrow wedges the long way
  2. Melt the butter in an oven-proof skillet. Add the apple slices and sprinkle them with the two tablespoons of sugar. Cook the apples over medium heat, stirring gently now and then until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinke all with cinnamon. You can bake the pancake in the oven if the pan has a heat-proof handle, otherwise, transfer the apples to a deep-dish pie plate.
  3.  In a medium mixing bowl,combine the flour, milk, egg whites, eggs and 1 tablespoon of sugar. Beat the batter until well blended.
  4. Preheat the oven to 425 degrees F and let the oven heat for at least 10 minutes. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter) and bake the pancake for 20 minutes. Reduce the heat to 350 degrees F, and bake for another 10 or 15 minutes or until it is puffed and begins to brown.
  5. Before serving the pancake sprinkle it with confectioners’ sugar. Cut the pancake into wedges and serve. you may add maple or apple cider syrup if so desired.


Apple Cider Syrup

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups apple cider
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over pancake.