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RBR Tailgating: Brunch is Served

Since we've got both an away game (a lot of you will be at home, so use of the oven is much easier, but for y'all going to the game can either do it up in your RV or on the grill so long as you can maintain an even 350 in it) and an early(ish) start, we're dropping some brunch fare on you with Baked Dutch Apple Pancakes.  Recipe blatantly stolen from Paula Deen:


* 2 cans apple pie filling
* 2 tablespoons butter
* 1 teaspoon ground cinnamon
* 3 eggs
* 1/2 cup milk
* 1/2 cup all-purpose flour
* 1 tablespoon sour cream
* 1 teaspoon lemon zest
* 1/4 teaspoon salt


Preheat oven to 350 degrees F.

In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Serve warm.

Optional: Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar.

I've also made this many times using a (drained) 29 oz can of sliced peaches, so if apples aren't your thing feel free to play around with your fruit options.