One of the first things that we tried to cook was a savory puff pancake with mustard powder, Worcestershire sauce, and cheddar cheese. It was our own creation, and, needless to say, it was pretty bad (and we even served it with ketchup…yuck). However, another recipe that we started making shortly after was this apple puff pancake, and we’ve been making it ever since. There is nothing bad about a slightly caramelized-apple bottom, a top that is a cross between a custard and a pancake, and perfectly crispy edges. It’s good with a little powdered sugar, or maple syrup. This apple puff pancake is truly one of our favorite weekend breakfasts.
Apple Puff Pancake
Recipe from the Betty Crocker Cookbook
2 tablespoons butter
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
1 medium apple, thinly sliced (about 1 cup)
2 large eggs
1/2 cup milk
1/4 teaspoon salt
1/2 cup all-purpose flour
Heat oven to 400 degrees. In a 9-inch pie plate, melt butter in oven; brush it over the bottom and the sides of the plate. Sprinkle the brown sugar and the cinnamon evenly over the melter butter. Arrange the apple over the sugar.
In a medium bowl, beat eggs slightly with a wire whisk or a hand beater. Beat in flour, milk, and salt until just mixed (do not overbeat, or the pancake may not puff). Pour into pie plate over the apples.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately.
Note: If you like, you can loosen the edges of the pancake and invert onto a platter, but we usually don’t do that.