Ah, Saturday morning. You bring with you such endless breakfast possibilities. With more time to cook and a significant lack of rushing out the door, the creative juices can get flowing and something beautiful can happen.
Something beautiful being one gigantic pancake.
This style of pancake is referred to as Dutch in some places and German in others. The usual batter involves lots of eggs which we are not about in our kitchen. So we improvised a little bit. We used regular Bisquick mix with dairy and egg replacements.
Yield: One Gigantic Pancake, 6 slices
- 1 batch classic Bisquick pancake batter using almond milk and egg substitute (Our favorite egg sub is 2 tbsp water, 1 tbsp olive oil, 1/2 tsp baking powder per egg)
- 2 tbsp + 1 tsp butter (I use earth balance organic)
- 1 medium to large apple
- 1 heaped tablespoon sugar
- ground cinnamon
- powdered sugar
- table syrup
- Preheat oven to 450F. Place a 9 inch round cake pan in the oven with 2 tbsp butter.
- Make up your pancake batter. I like to add some cinnamon directly to the batter.
- When oven comes to temp, pull out the cake pan, quickly pour in the batter over the bubbling butter and put back into the oven. Bake for 20-25 minutes.
- While baking, dice apple into 3/4″ cubes (ish). Sizzle over medium head with more cinnamon, the sugar, and the rest of the butter. Cook until apples are soft and the sauce has a nice caramel color, approximately 7-10 minutes.
- Remove giant pancake from oven, turn out onto a plate
- Put the plate upside down directly onto the cake pan. With one hand on the bottom of the plate and one on the bottom of the cake pan, flip everything and jostle slightly until you hear your creation pop onto the plate.
- Top with warm apple topping, table syrup, and powdered sugar. Slice, enjoy.