I'm a huge fan of egg bread recipes. I found this recipe on social media, and I don’t know its origins. However, it’s delicious. It’s similar to Yorkshire Pudding but sweet. Because the batter needs to be poured into the butter and apple mixture while it’s hot, make sure to prepare the batter prior to putting the pan in the oven.
The pancake puffs up while baking, but immediately begins to deflate once removed from the oven. So, have the table set, syrup ready, and serve immediately!
Batter
1 ½ cups milk
6 eggs
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla
½ tsp. salt
¼ tsp. cinnamon
½ cup butter
3 Tbsp. brown sugar
2 Apples—peeled, cored, and thinly sliced
Directions
Preheat oven to 425 degrees.
Melt butter in a 9 x 13-inch baking dish in the oven.
Remove dish from oven and add apples to the melted butter. Return the baking dish to the oven until the apples begin to sizzle. Do not let them get brown.
Place batter ingredients in a blender. Combine batter using the “stir” setting.
Pour the batter into the hot dish, covering the apples.
Sprinkle with brown sugar.
Bake for 20 minutes, cut into squares and serve warm with syrup. Serves 6