Puffed Apple Pancake Recipes

APPLE PUFF PANCAKE

Steps:

• Heat oven to 425°F.
• Place 2 tablespoons butter into 9-inch ceramic pie plate or metal pie pan; place in oven 4-5 minutes or until melted and pie plate is hot. Spread melted butter over bottom of pie plate.
• Whisk flour, milk and eggs together in bowl until well mixed. Carefully pour batter into hot pie plate. Bake 14-17 minutes or until puffed and light golden brown.
• Melt remaining 2 tablespoons butter in small nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar and cinnamon. Cook, stirring occasionally, 4-5 minutes or until apple is tender; keep warm.
• Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.

PUFFED APPLE PANCAKE

Steps:

• 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.

APPLE PUFF PANCAKE

Steps:

• In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
• Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
• Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.

PUFFED APPLE PANCAKE FROM PYURE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in heatproof or cast-iron skillet over medium heat. Add stevia blend, apples and 1/2 tsp cinnamon. Saute for 8 to 10 minutes or until apples are tender and golden.
• Transfer apples in skillet to oven and heat for 5 minutes (pancake will puff best in a hot pan).
• Meanwhile, whisk together eggs, milk, vanilla, remaining cinnamon, salt and liquid stevia. Whisk in flour until combined.
• Pour batter into hot pan and immediately return to oven.
• Bake for 15 to 18 minutes or until pancake is puffed, golden and set in the center.
• Serve warm with a lemon wedge if desired.

DUTCH PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt butter in a 9 inch glass pie pan in oven.
• Arrange apple slices, then walnuts over butter.
• Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
• While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
• Stir in cranberries.
• Remove pie pan from oven.
• Lightly spray inside edges of dish with nonstick spray.
• Pour batter into dish.
• Sprinkle brown sugar over batter.
• Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
• Serve with warm maple syrup.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
• Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
• Add the flour to the mixture and continue to whisk smooth.
• Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
• Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
• Pour the batter over the apples and butter and sprinkle the brown sugar on top.
• Bake for about 20 minutes or until it is puffy and spots on top are browning.
• Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
• Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

APPLE PUFF PANCAKE RECIPE

Steps:

• Preheat your oven to 400 degrees. In a 10″ cast iron skillet, melt the butter and stir in 1 tablespoon sucanant and the cinnamon.
• Cook the apples in the butter/sugar/cinnamon until they are soft and you have a lovely light brown syrup developing in the bottom of the pan from the delectable combination of the butter and sweetener.
• Spread the apples out evenly over the pan, and remove from the heat.
• In a separate bowl, combine the remaining ingredients and mix thoroughly. You can do this with a whisk, stand mixer, hand mixer, or blender. If you use anything other than a blender, you might have a slightly lumpy batter, but I've never had the lumps cause problems.
• Pour the batter over the apples, and place the cast iron skillet in the oven. Bake for 15-20 minutes, or until puffed and brown.
• Serve with fresh fruit and/or maple syrup, if you wish.

DELORES'S APPLE PUFF PANCAKE PIE

Steps:

• Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
• In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
• In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
• Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.

PUFFED APPLE PANCAKES

Steps:

• Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.

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.