Puffed Apple Oven Pancake

(In the fall, I plan on taking the Food Photography class. Until then, you will have to make do with my very poor photography skills. I will try to post a picture for each recipe, because I know that I at least have to see a picture of the food before I decide to make the recipe. :) )

I love breakfast--both the making and eating of it! I definitely enjoy baking and doing desserts more than cooking and dinners, and many breakfasts can actually be served as desserts too! This must be why I like them so much.
Every Saturday the hubby and I have a tradition of making a special breakfast together. To start off with my first recipe ever on this blog, I chose one that has always been one of my favorites growing up, and still is! I also usually make it for birthdays or extra special occasions because it looks real yummy and tastes delicious.

NOTE: For just two people, a pie pan is a good size (or it could even serve 4 if they are small eaters....not me! I could even eat a whole one all by myself, but I guess I'll just stick with half). Growing up, my brother was the one who usually made this breakfast, and he made it in a large pyrex casserole dish (double or triple the recipe for this) and just cut it into squares to feed our whole family.

Puffed Apple Oven Pancake (Originally from the Betty Crocker Cookbook)

2 Tbsp butter
2 Tbsp brown sugar
1/4 tsp cinnamon
1 baking apple, thinly sliced
2 lg. eggs
1/2 c AP flour
1/2 c milk
1/4 tsp salt
lemon juice, powdered sugar, fruit

Heat oven to 400. Beat eggs slightly with wire whisk or hand beater. Beat in the flour, milk and salt just until mixed, do not overbeat. Melt butter in pie plate (9 inch) in oven. Brush on sides of pie plate. Sprinkle the brown sugar and cinnamon over the melted butter. Arrange the apple slices over the sugar. Pour batter over the apples. Bake 30 minutes (or until puffy and golden-brown). Immediately loosen edge of pancake and turn upside down onto serving plate.** Sprinkle with lemon juice and powdered sugar (mmm...) and serve immediately.

**this is the best part because the butter and sugar on the bottom caramelizes with the apples. To have a successful flip, first loosen the edges with a knife all the way around. then put plate upside down on top of the pie plate. Then holding both, flip it over!