Puffed Apple Pancake Recipe - Cooking Index
Puffed Apple Pancake Recipe - Cooking Index
Sherry Sharp of Fremont, California, writes: "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."
Courses: Breakfast, Dessert| 1 cup | 237ml | Whole milk |
| 4 cups | 792g / 27oz | Eggs (large) |
| 3 tablespoons | 45ml | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 2/3 cup | 41g / 1.4oz | All-purpose flour |
| 4 tablespoons | 60ml | Unsalted butter - (1/2 stick) |
| 12 oz | 340g | Golden Delicious apples - (abt 2) - peeled, cored, |
| And thinly sliced | ||
| 3 tablespoons | 45ml | Golden brown sugar - (packed) |
| Powdered sugar - (optional) |
Preheat oven to 425 degrees. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13- by 9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven.
Place apple slices in overlapping rows atop melted butter in baking dish. Return 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.
This recipe yields 4 servings.
Source:
Bon Appetit, September 2002
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