quirty30
DIS Veteran
- Joined
- Apr 29, 2009
- Messages
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I should have shared this yesterday, but maybe you can make it for Sunday breakfast tomorrow : )
Puffed Apple Pancake (modified from a recipe I found at Epicurious.com)
http://www.epicurious.com/recipes/food/views/Puffed-Apple-Pancake-107071
Ingredients:
1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter
12 ounces apples (about 2 large or 4 small apples), peeled, cored, thinly sliced
3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)
Preparation:
Preheat oven to 425°F. 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 13x9-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.
What I do a little differently is this. I toss the thinly sliced apples in a LOT of cinnamon sugar (probably about a cup of it - not an exact science) before I put them in the pan with the melted butter. Then I return to the oven just like the recipe calls for. The apples will bubble up and start to caramelize in the pan. And I spray the pan with Pam despite the butter in there - the caramelized apples will stick no matter what, but the Pam will help. Granny Smith apples work best - but you can substitute any kind of apple. And since I use so much sugar with the apples, I leave it out of the batter itself.
When it comes out of the oven, it will be puffed up to the top of the pan - let it sit a few minutes and it will deflate a little. Then cut it and serve. Makes 6-8 servings. Enjoy!
Puffed Apple Pancake (modified from a recipe I found at Epicurious.com)
http://www.epicurious.com/recipes/food/views/Puffed-Apple-Pancake-107071
Ingredients:
1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter
12 ounces apples (about 2 large or 4 small apples), peeled, cored, thinly sliced
3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)
Preparation:
Preheat oven to 425°F. 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 13x9-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.
What I do a little differently is this. I toss the thinly sliced apples in a LOT of cinnamon sugar (probably about a cup of it - not an exact science) before I put them in the pan with the melted butter. Then I return to the oven just like the recipe calls for. The apples will bubble up and start to caramelize in the pan. And I spray the pan with Pam despite the butter in there - the caramelized apples will stick no matter what, but the Pam will help. Granny Smith apples work best - but you can substitute any kind of apple. And since I use so much sugar with the apples, I leave it out of the batter itself.
When it comes out of the oven, it will be puffed up to the top of the pan - let it sit a few minutes and it will deflate a little. Then cut it and serve. Makes 6-8 servings. Enjoy!
