This traditional oven-baked pancake is a sensational way to showcase fruit-and it makes an ideal holiday breakfast or brunch. If you prefer, sprinkle with powdered sugar or serve it with canned pie filling or other fruit.
This recipe is a favorite of mine to make for special occasions like birthday or holidays. If you want to make it extra special, serve the pancakes with berries and whipped cream.—Lori Daniels, Beverly, West Virginia
During the week we have quick breakfasts...but on Saturday I like to make something special. This is one of our favorite recipes because the oatcakes and apple topping are a tasty, wholesome combination. They also can be made ahead so a hungry family doesn't have to wait long.
-Lois Hofmeyer, Aurora, Illinois
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.—Dorcas Byler, Brevard, North Carolina
"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.
In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.