Apple (or Blueberry) Pancake

This has been a favourite weekend breakfast of ours since our children were in elementary school.
It is baked in the oven so there is no need to stand and flip pancakes while everyone else is eating. You could call it an "Upside Down Pancake" It looks amazing and is so tasty with the caramelized apples. Cut into wedges, it will serve 6-8 people depending on the size of your pan.

Note: This past weekend I tried this with blueberries and it was terrific. I melted the butter and brown sugar together in the cast iron skillet and then sprinkled fresh blueberries on top before adding the pancake batter and baking. I'm sure frozen berries would work just as well.

1. Peel, core and slice 4 medium sized apples.
2. Using a cast iron or oven friendly frying pan, melt 1/4 cup butter.
3. Saute' apples, stirring frequently until they begin to soften and brown a little.
4. Stir in 1/3 cup brown sugar stirring until it melts. Set aside.
5. Prepare your favourite pancake batter, from scratch or using pancake mix.(* I used 2 cups pancake mix for my 10" skillet)
6. Pour over apples in pan and place in prepared oven.
7. Bake for 15-30- minutes at 350º depending on the size and depth of your pan. Check doneness by inserting a toothpick or cake tester in the middle. If it comes out dry, it is done.
8. Remove from oven and place serving plate upside down over the pan.
9. Using oven gloves, quickly and carefully flip pancake over on to the plate.
10. If any apples remain in the pan, replace them on the pancake.
11. Cut into wedges and serve. You can serve it with a drizzle of maple syrup but it really isn't needed. (I served the blueberry pancake with lightly sweetened whipped cream.)
12. Serves 6-8

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