French Baked Pancake (Apple)

This French Baked Pancake is one of our signature dishes here at Whispering Pines B&B.  We serve it often and top it with a homemade seasonal fruit sauce; whatever is in season at the nearby orchards.


1/2 cup Butter, room temperature

4 tablespoons Sugar (1/4 Cup)

3 Eggs

1 tsp vanilla flavoring

2 cups Flour (1 white/1 wheat)

1 1/2 teaspoons Baking powder

1 1/4 cups Milk

1 tablespoon pie filling (optional – if you know your topping choice and it’s already made, putting a bit in the batter )




3 cups Small curd cottage cheese (22 oz container)

2 Eggs

1 teaspoon salt

3 tablespoon Butter (melted)



1 can apple pie filling

1 cup maple syrup

1 cup Sour Cream (or yogurt)

1 teaspoon Praline (or Vanilla)

1 tablespoons Cinnamon


(for garnish)

Pecans and/or Dried Cranberries


Preheat oven to 350 F. Spray a 9 x 13-inch baking pan with cooking spray.

Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well.  Add flavoring. Combine flour and baking powder. Mix flour mixture and milk alternately into butter mixture. Set aside.


Begin melting 3 tablespoons of butter. In medium bowl, slightly beat 2 remaining eggs, add salt, cottage cheese, apple pie filling (if using) and melted butter.

Pour 1/2 of batter in greased pan.  Spread cheese mixture over the batter in the pan. Top and spread with remaining batter. Bake for 60 mins or until golden brown. Let sit 5-10 minutes or until set.  OR, see note on reheating below.*

Mix and heat apple pie filling and syrup together in a saucepan to make a sauce. Mix sour cream, flavoring and cinnamon together in a small bowl to make a sour cream sauce.

Cut baked pancake into squares or triangles. Serve with Apple sauce and a dollop of sour cream sauce. Sprinkle with pecans or cranberries.

*We prefer to prepare and bake ahead of time and reheat for 30 mins at 350 F just before service.  This allows the cottage cheese to really set (think lasagna) AND crisps up the top and sides of the pancake giving it a unique texture.

It can be refrigerated for 3 – 4 days in the pan or cut into squares and frozen.  From frozen, thaw overnight in refrigerator or defrost in microwave for 1 – 2 minutes prior to rebaking.

Serves 10

Baked Pancake topped with Cherry Sauce, almonds and yogurt


  • Blueberry sauce topped w/orange zest
  • Cherries topped w/almond yogurt & slivered almonds (see photo to right)
  • Peaches and Cream Sauce