Harvest Oven Pancake Recipe

Name: Harvest Oven Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup flour; 2 tablespoons sugar; ½ cup milk; 1 egg; 1 ¼ cups ocean spray fresh cranberries or 1 ¼ cups frozen cranberries; 2 apples, diced; ½ cup chopped walnuts; ¼ cup butter or ¼ cup margarine; ½ cup brown sugar; 1 teaspoon cinnamon; ½ teaspoon nutmeg

Servings: persons

½ cup flour
2 tablespoons sugar
½ cup milk
1 egg
1 ¼ cups ocean spray fresh cranberries or 1 ¼ cups frozen cranberries
2 apples, diced
½ cup chopped walnuts
¼ cup butter or ¼ cup margarine
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg

1
Preheat oven to 400 degrees F.
2
Grease a 9-inch pie plate.
3
Combine all batter ingredients in a medium mixing bowl.
4
Beat using an electric mixer for one minute.
5
Pour batter into prepared pan.
6
Bake for 20 minutes or until golden brown.
7
Cook all filling ingredients in a skillet until cranberries and apples have softened.
8
Remove pancake from oven.
9
If center has puffed, place a clean potholder or dishtowel on top and gently push down.
10
Spoon filling into center of pancake.
11
Serve immediately.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup flour, 2 tablespoons sugar, ½ cup milk, 1 egg, and more.

Yes, Harvest Oven Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Oven Pancake

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