Apple Cranberry Puffed Pancakes Recipes

APPLE AND CRANBERRY PUFFY PANCAKES

Steps:

• Preheat the oven to 200C/400F and spray a 12 hole muffin tin with cooking spray. Make sure to spray it really well otherwise the pancakes may stick.
• Place milk, flour, eggs, butter, salt and vanilla extract into a large bowl or the bowl of your stand mixer and mix on high speed for 3 minutes.
• Mixture will be smooth and light. Divide the batter between your greased muffin holes, fill each one half way.
• Place in the oven for 12-15 minutes until risen and golden. They will be REALLY puffy and big, but will start to sink down as they cool.
• Leave to cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely. I found it easier to run around the edge of each pancake with a sharp knife to help loosen them up.
• Once cooled completely, place 1tbsp of applesauce into the centre of each pancake and top with a few of the chopped fresh cranberries.
• Pancakes will keep in an airtight container, at room temperature for 2 days with filling, 5 days without.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

APPLE CRANBERRY PUFFED PANCAKES

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
• In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
• In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture, and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
• Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.