Puffed apple pancake recipe

Puffed Apple Pancake recipe

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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.
This delicious puffed apple pancake recipe is a delightful twist on traditional pancakes. Made with fresh apples and a light, fluffy batter, this dish is perfect for breakfast or brunch. The pancake puffs up beautifully in the oven, creating a stunning presentation. Serve it with a dusting of powdered sugar and a drizzle of maple syrup for a truly indulgent treat.

Keywords: puffed apple pancake, recipe, apples, breakfast, brunch.

Puffed apple pancake recipe details

Puffed apple pancake recipe, recipe Rating: 4.6
Number of votes:106

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, and thinly sliced)

3 Tablespoons packed golden brown sugar

Powdered sugar (optional)

Instructions:

Preheat oven to 425 degrees. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon together in large bowl until well blended. Add flour and whisk until batter is smooth.

Place butter in 13 x 9-inch glass baking dish; place dish in oven until butter melts (about 5 minutes). Remove dish from oven and place apples atop melted butter in baking dish. Return dish 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.

“The Arroyo Village Inn is a lovely bed and breakfast in Arroyo Grande, California. During my recent stay there, I enjoyed the apple pancake made by the inn’s owner, Gina. When she brought it to the table, it looked like a puffy souffle. Once I had cut into it, I could see the sliced apples.”… Sherry Sharp, Fremont, California

Serves: 4

This recipe was printed in the September 2002 issue of Bon Apetit Magazine. 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.