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[ Insert Fruit Here ] Puff Pancake
 
recipe image
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4
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 Mixed Spice - Traditional Old Fashioned English Pudding Spice-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.
Ingredients:
1/4 cup unsalted butter (1/2 stick)
1/4 cup muscovado sugar or 1/4 cup brown sugar
1/2 teaspoon english mixed spice or 1 teaspoon ground cinnamon
1 apple, peeled, cored and thinly sliced
5 large eggs
1/2 cup heavy cream or 1/2 cup milk
1/2 cup all-purpose flour
1 dash salt
maple syrup, for serving or confectioners' sugar, for serving, honey for serving
Directions:
1. Note: the pancake will not puff up high like a Dutch baby does.
2. Heat oven to 425 degrees.
3. 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. Remove from the oven, stir well and mix in the apple slices.
5. Return to the oven and bake for 2 minutes.
6. 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. Bake until the cake is puffed and the center is set — 18 to 20 minutes.
By RecipeOfHealth.com