Oven-Baked Dutch Apple Pancakes

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This is very easy and you can use any ruit you want. I have used blueberries too. I

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I followed the directions for the apples but I used the pancake batter that comes in the pressurized can from Costco. I placed it in the oven and it came out perfectly! It was so fast and easy!

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I was incredibly fortunate to have rad many of your reviews before making this for the first time. To make the dough puff up a bit, I added a tsp of baking powder, increased the flour to 1 c, the milk to 1 c, and doubled the sour cream. I decreased the egg to 2 and whipped the egg whites to peaks and folded into batter. I did not have pie filling in a can so opted to make it in a stainless steel pan merely following an apple pie recipe and cooking it on medium until the apples softened. I put batter on top of the apple mixture and placed in preheated oven.

For the individual who did not have a cast iron pan, the stainless steel pan worked just fine for this at 350 degree oven. It may or may not require 5-9 more minutes. I can't say whether it was my "unique" oven or the use of a different pan.

Hope this helps some of you who were hoping for something a little different. I don't think this needs a s much fruit as it calls for...unless you are a bigger fan of fruit than cake. ;-

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For those of you who's pancake was flat.....I think the secret here is to make sure your skillet is hot before pouring in the batter. Also that syrup stuff in the canned apples may make it soggy.
I did not use the canned apples. Try using fresh apples.
My preference. On the stove top, I warmed sliced apples in a little smart balance and two tablespoons of organic sugar in the skillet. Once the apples were slightly tender and the skillet was nice and hot, I added the batter and popped it into the pre-heated oven. It turned out nice
and puffy and some of the apples had risen through the batter, which made it look quite nice.
I didn't think it tasted too eggy My husband really liked it.

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If anyone has had Dutch pancakes before they know the are supposed to puff up around the edges and be golden brown. One of the last comments was correct, all ovens cook differently. If you use your senses when cooking instead of following the recipe perfectly, this dish turns out GREAT! I had to cook it a little while longer than 20 - 25 mins, but it was well worth it! Good job Paula!

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I too was expecting more of a pancake on top of my apples, but it was like a rubber egg disk floating on top of the apples. It did not riseand it was not flavorful at all, except for the egg flour flavor. Only the pie filling was good. Even my kids who will eat anything sweet would not take more than a couple bites. I even tried pouring syrup on top for them, still they said "Mom, it taste's funny".
I made it for my husbands birthday breakfast, he would not eat it either. What a disappoiontment. Will not try again.

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The pancake was very chewy and eggy. I would have rather had regular apple pancakes. I will not make this again. My family really did not like it.

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This is to die for and easy to prepair, and I am a man and it was great.

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Easy make, easy to eat! Love this dish!!

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Even though I messed the recipe up, I still liked it. I forgot the lemon zest and sour cream. I remembered right as I pulled it out of the oven. It never puffed up but it was still good. I'm sure I'll make it again and it will be even better with the correct ingredients.