Hello lovelies,
you know how it goes: pancakes for the whole family means one person stands at the stove for half an hour while everyone else is already eating. That is exactly what my sheet pan apple pancake is for. The batter is spread once onto a small tray, the stewed apples go on top, and after 18 minutes in the oven we all sit down at the same time.
There is buckwheat flour in the batter, which gives it a nutty aroma you may know from my buckwheat pancakes with spinach. That one is the savory version, this is the sweet one with cinnamon and maple syrup.
Buckwheat and apple
Buckwheat is botanically not a grain at all but a knotweed, and it brings an earthy depth next to which white flour alone tastes pale. I mix the two so the pancake stays light. I stew the apples briefly beforehand, because raw they would not soften enough in 18 minutes. If you are after the classic version from the pan, you will find it in my apple pancakes without egg.
Cold it tastes almost better still, which is why a square regularly ends up in a lunchbox here. If you like apple and cinnamon for breakfast, do try my crispy apple chia waffles as well, they work on the same principle with grated apple.
When the apple crate overflows in autumn, I bake my apple tarte flambée with cinnamon and almonds the same afternoon, and then the crate is finally empty. I would love to hear how the sheet pan apple pancake turned out for you.
