Puff Oven Pancake

It is no secret that I love me some pancakes. But this one really takes the [pan]cake. A few years ago, I was introduced by my sister Amy to the Dutch Apple Pancake at the Pancake House in Savannah, Georgia. It's basically a pancake that you bake in the oven, and it puffs up all gloriously and has apples baked into it and drizzly sweet goodness all over it. Heaven.

One lovely Saturday on a brisk January morning, I was hungry for some real breakfast food. Something substantial and glorious to get my day off to a yummy start. I flipped through cookbook after cookbook trying to find something that would not require me to get dressed and go to the grocery store. And there is was. Like a long-lost friend: the Puff Oven Pancake. I looked through a couple of cookbooks trying to find a recipe that would incorporate the lone apple I found hiding in the refrigerator drawer. Generally I lean towards the Better Homes and Gardens Cookbook, but this time Betty Crocker came to the rescue with a recipe for an apple puff oven pancake. For your culinary delight [understatement], here is the recipe:

1. Preheat the oven to 350 degrees.
2. But 2 tablespoons of butter in a pie plate, and stick it in the oven.
3. Peel and slice an apple. (I use one of these lovelies.)
4. Once the butter is melted, make sure it coats the bottom and sides of the pan. Sprinkle 2 tablespoons of brown sugar (a.k.a. edible glory) and about 1/4 teaspoon of cinnamon in the butter. Then place the apply slices in a single layer in the goodness.
5. Mix 1/2 cup of flour, 1/2 cup of milk, 2 eggs, and 1/4 teaspoon of salt. (Do not over-mix, or the pancake will not puff.) Pour it over the apple slices.
6. Bake for 20-30 minutes or until it is golden brown.
7. Loosen the sides, and flip the pancake onto a plate.
8. Optional (kinda): top with banana slices, warmed preserves or syrup, and powered sugar, or whatever other combination of sweet/fruity yummyness you have on hand.
9. Do not try to conceal one ounce of your satisfaction.
(Note: it's easiest to eat if you cut it into slices with a pizza wheel.)

And that's it! The best breakfast ever (if you add a side of bacon, of course, which I did, of course), and oh so easy!! I used my strawberry lemon marmalade to top the pancake, which added a nice little zip to the otherwise completely sweet concoction. Here is a picture for you:
(Disclaimer: I promise it is better than it looks.)
Don't you want to just jump up from your desk, run home, and make one right now?!? I know I sure do. Can you tell I'm a little excited about this pancake?