26 January, 2018
Apple Pancake Puff – Version Two
Making a puffed apple pancake is one of my favorite breakfasts to make for special occasions. I can get carried away though. One time when I had girlfriends over for a visit, I took the peelings from the apples and made bows and roses out of them to decorate the plate.
About a year ago I posted an Apple Pancake Puff recipe similar to this one. I like and use them both. The Apple Puff recipe featured today is probably my favorite of the two because it seems to keep the “puff” longer. In other words, it doesn’t deflate quite as quickly, so it looks nice when plated.
This recipe makes enough for four generous portions. It works great as a dessert too, served alone or with a scoop of ice cream or whipped cream.
Sliced apples sautéed in butter.
Pancake batter poured over sautéed apples.
Breakfast is ready!
- 2 apples, peeled, cored and thinly sliced (granny smith, honeycrisp, or your favorite)
- 1/4 cup butter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla or almond extract
- Dash of salt
- Dash of powdered sugar
- Preheat oven to 450 degrees.
- Sauté apples in butter until soft.
- Spread apples evenly over the bottom of a glass or ceramic pie plate.
- Beat eggs in a medium bowl, then add flour and beat until smooth.
- Stir in milk, extract, and salt.
- Pour pancake mixture over apples and bake for 20 minutes until lightly browned.
- Lightly powder pancake with powdered sugar.
- Serve immediately. Puff may deflate after it is out of the oven.