Apple Puff Pancake Recipe
Christy, Sinkology’s food-loving recipe blogger, is here to share some recipes she has created for the Sinkology blog that reflect our view of a copper sink: simple, timeless, affordable, and beautifully rustic.
An apple puff pancake is the ideal breakfast for a crisp autumn morning. It is also another way to incorporate delicious local apples that are best eaten when they’re at their peak in autumn. I love making puff pancakes when I do not feel like spending time flipping pancakes or refilling the waffle iron. If you haven’t had a puff pancake before, it’s a cross between a popover and crepe (not really a pancake despite the name). It is made with very ordinary ingredients of milk, flour and eggs but becomes extraordinary in the oven when it puffs beautifully, like magic. It does deflate some when taken out of the oven like a soufflé and is best eaten right away piping hot while it’s still puffy and custardy. The cinnamon spiced apples only enhance this dish. I prefer to dice my apples in small pieces so they will cook faster and also get in all the nooks and crannies of the puff pancake. The versatility of this apple puff pancake is that it can be eaten during any meal with a dusting of powdered sugar and/or maple syrup or as a warm dessert with a nice scoop of vanilla ice cream or whipped cream. It is definitely a crowd pleaser and continues to be one of our favorites.
I like to use a tart-cooking apple in this recipe. Granny Smith or Pink Lady works well but feel free to use your favorite kind of apple. My Pink Lady apple was very large so I only used one. You should have enough to have a single layer in a 10” skillet. Peel the apple first before dicing.
Preheat your oven to 425 degrees. While the oven is preheating, melt one tbsp. butter in an oven-safe skillet on the stove over medium heat. You will be using the same skillet in the oven so make sure it is oven-safe. If you do not have one, an 8” cake pan will work. Just transfer the cooked apples into a greased cake pan.
Add the diced apples, cinnamon, and sugar in the skillet. Stir and cook until the apples have softened and moisture has evaporated.
Meanwhile, in a blender, add eggs, milk, vanilla extract, sugar, salt, and flour. Blend till smooth, scraping the sides if necessary.
When the apples have softened, use the one tbsp. butter to butter the sides of the skillet and put the remaining excess butter, if any in the skillet. Pour the batter evenly over the apples and place the skillet in the oven.
Bake for 18-20 minutes or until it has puffed, looks rumpled (the diced apples will make it puff sporadically in different areas), and golden brown.
Serve immediately hot. Sprinkle with powdered sugar. My girls love to add maple syrup to sweeten it some more. It is also delicious with a scoop of vanilla ice cream and if you want to go crazy, add caramel sauce and candied pecans too.
- 1 large tart apple such as Granny Smith or Pink Lady, peeled and diced about ½ inch pieces
- ¼ tsp. cinnamon
- 1 tbsp. sugar
- 1 tbsp. unsalted butter
- 2 tbsp. sugar
- ¼ tsp. salt
- ¾ cup all purpose flour
- ¾ cup milk
- 3 large eggs
- 1 tsp. vanilla extract
- 1 tbsp. unsalted butter
- Powdered sugar
- Maple syrup
- Preheat oven 425 degrees. While the oven is preheating, melt 1 tbsp. butter in an oven-safe 10” skillet over medium heat. Add the diced apples, cinnamon, and sugar, stir to combine. Cook until apples are soft and all the moisture has evaporated.
- In a blender, add eggs, milk, vanilla extract, sugar, salt, and flour. Blend until smooth, scraping the sides of blender.
- When the apples are done, use the 1 tbsp. butter to butter the sides of the skillet leaving the extra butter in the skillet.
- Pour the batter evenly over the apples in the skillet and place it in the oven.
- Bake for 18-20 minutes or until the pancake is puffed, rumpled and golden brown.
- Remove puff pancake from oven. Sprinkle powdered sugar, cut into wedges and serve immediately with maple syrup if desired.
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