Ingredients
-
1/4
-
1/4
-
1/2
-
1
-
5
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
[ Insert Fruit Here ] Puff Pancake,Pears, plums, berries, under-ripe bananas, etc. can be substituted for the apples-depending on the season. Muscovado replaced plain ol’ brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with Recipe #266688-in my lame attempt to “anglicize” the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and I also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe.
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Steps
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1
Done
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Note: the Pancake Will not Puff Up High Like a Dutch Baby Does. |
|
2
Done
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Heat Oven to 425 Degrees. |
|
3
Done
|
Place the Butter, Brown Sugar and Cinnamon in an 8-Inch Cast Iron Skillet or a 9-Inch Glass Pie Plate. Heat in the Oven Until the Butter Is Melted and Bubbly 5 Minutes. |
|
4
Done
|
Remove from the Oven, Stir Well and Mix in the Apple Slices. |
|
5
Done
|
Return to the Oven and Bake For 2 Minutes. |
|
6
Done
|
Meanwhile, Combine the Eggs, Milk, Flour and Salt in a Blender or Food Processor and Process Until Frothy 1 Minute. Pour Over the Apple Mixture. |
|
7
Done
|
Bake Until the Cake Is Puffed and the Center Is Set 18 to 20 Minutes. |
