I made this this morning as my fridge is bursting with apples and eggs. It is delicious and not a bit healthy. Perfect for the weekend. It was pretty easy and fast too.
Puffed Apple Pancake Bon Appétit | September 2002
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Yield: Makes 4 servings
Ingredients
1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter
12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)
Preparation
Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
Note: I used whatever apples I had on hand (Jonathan I think).
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2 comments:
I've been making this recipe for years, its a favorite! Its great for dinner if you add a side of sausage.
I made this yesterday. Alex and I both really liked it. I think I'll make it again tomorrow. I made it with 2%, though. I wondered why the recipe calls for whole milk. I have a great recipe for apple crepes that I think I'll post, too.
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