Apple Oven Pancake

This is delicious! We double it and make it in our huge 14-inch skillet. I like that I can go shower or clean the bathroom or whatever while it cooks (because the double recipe takes about 40 minutes to cook).

Apple Oven Pancake
4 apples*, cored and sliced
1/4 c. butter
1/3 c. brown sugar

Pancake Batter*:
1 c. wheat flour
1/2 c. white flour
2 tsp. baking powder
1/2 tsp salt
2 1/2 T. sugar
1 1/2 c milk
2 T. oil
2 eggs, separated

Heat oven to 350. Melt butter in a 10-12-inch ovenproof skillet. (Or you can use a regular skillet and then transfer the apples to another pan to put in the oven). Add the apples and cook, stirring occasionally, until softened. Add brown sugar and stir to melt;  set aside.

While the apples are cooking, mix up the pancake batter. Whisk together the dry ingredients. In a separate bowl, mix the milk, oil and egg yolks. Add to the dry ingredients and mix together.

In another separate bowl, beat the egg whites until stiff. Fold into the pancake batter with a spatula. Pour it all over the apples. Bake for 15-20 minutes (longer for a bigger pan), or until a toothpick comes out clean. If you're feeling adventurous, you can flip it over onto a serving plate. (I never do!)

* Notes:
I really like the wheat pancake batter I listed for this (It's not heavy or too wheaty tasting), but you can also use whatever recipe you like.
You can also do different fruit. We love it with pears (and a mix of pears and apples), too.
If you do any berries, you don't need to cook them first. Just melt the butter and brown sugar, add the fruit, and then cover with the batter.