30 October 2013

Puffed Apple Pancake

For years this has been one of our family favorites. We make if for breakfast, lunch, dinner, or just whenever we're needing some good fall comfort deliciousness. 

When it's just the two of us, Husband and I like to half the recipe and then make it into two personal sized pancakes. We just mix it all up like normal, except obviously half the recipe, and then split it between two small Corningware dishes. It's just the right amount that way. 

Apple Puffed Pancakes
Makes 5-6 servings

6 eggs
1 1/2 cups milk
1 cup all-purpose flour
3 Tablespoons granulated sugar
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 Tablespoons butter 
2 Apples, peeled and thinly sliced
2-3 Tablespoons brown sugar
Maple Syrup

Preheat oven to 425 degrees.  
In a large bowl mix eggs, milk, flour, granulated sugar, vanilla, salt, cinnamon and nutmeg until blended. Batter will be slightly lumpy. 
Melt butter in a 12-inch fluted porcelain quiche dish or 13x9 baking dish in oven.
Once butter is melted, lay out the apple slices to evenly coat bottom of the dish. 
Return to oven until butter sizzles. Do not let it brown.
Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar. 
Bake in middle of oven for 20 minutes or until puffed and brown. 
Once removed drizzle maple syrup (or brown sugar syrup!) over top to your heart's content. 
Serve immediately.

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