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“This is a large fluffy oven-baked pancake topped off with an apple-brown sugar topping :)”

Ingredients Nutrition


  1. Set oven to 425 degrees.
  2. In an oven-proof skillet over medium-high heat melt the 2 tablespoons butter.
  3. Add in the chopped apples, saute for 3 minutes.
  4. Stir in the brown sugar, cinnamon and nutmeg; cook for 2 minutes.
  5. In a bowl combine the apple juice, water (can use 3/4 cup apple juice if desired) and the 1 tsp cornstarch; stir well until combined; add to skillet and bring to a boil, cook for 1 minute or until thick, stirring gently.
  6. Remove apple mixture from the skillet; set aside and keep warm.
  7. Wipe the skillet dry with a paper towel.
  8. Place the skillet in the oven for 5 minutes.
  9. Meanwhile, in a large bowl, combine flour and 1 cup milk, stir well with a whisk, add in the remaining 1 cup milk, vanilla, salt, sugar, 2 whole eggs, and the 2 egg whites; mix until smooth and combined; set aside.
  10. Remove the skillet from the oven (be careful it is HOT!) Coat the skillet with more oil; pour the flour/milk batter into the hot skillet.
  11. Bake at 425 defrees for 25 minutes, or until puffy, and brown around the edges.
  12. Remove from oven then sprinkle with powdered sugar.
  13. Cut into wedges; top with the reserved apple mixture.
  14. Serve immediately.
  15. Note: The apple mixture may be doubled if desired.

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