Apple and cranberry puffed pancakes recipe

Apple and Cranberry Puffed Pancakes recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Introducing the delightful Apple and Cranberry Puffed Pancakes recipe, a perfect blend of sweet and tart flavors. These fluffy pancakes are filled with juicy apple slices and tangy cranberries, creating a burst of fruity goodness in every bite. The batter is light and airy, resulting in pancakes that are both crispy on the outside and soft on the inside. This recipe is a must-try for breakfast or brunch, offering a delicious twist to traditional pancake recipes.
Keywords: apple, cranberry, puffed pancakes, sweet, tart.
Apple and cranberry puffed pancakes recipe details
- Ingredients Batter:
- 3 eggs at room temperature
- 1/2 cup flour
- 1/2 cup milk
- 2 Tablespoons butter
- Filling:
- 2 Tablespoons butter
- 2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith)
- 1/2 cup cranberries, chopped
- 1 Tablespoon sugar
- 2 teaspoons cinnamon
- lemon juice (optional)
- powdered sugar
Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.
Serves:2
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