I am so excited to share this Puffed Apple Pancake recipe with you. It’s a recipe my mom has made for years and it’s one of those, warm, sweet, comfort food recipes. Perfect for a Sunday brunch or to prepare when you have guests coming to visit.
My parents moved from Pennsylvania to Connecticut when they were first married, so we have always had to travel to see grandparents, aunts, uncles, cousins. Or sometimes, they would come to visit us. I can remember being so excited when we knew company was coming. Of course there was extra cleaning to do, projects to get finished around the house. But there was also the prospect of doing fun things like staying up late or going to an amusement park!
Then there was the meal planning. My mom would start compiling recipe cards, magazines, cookbooks with all the different things she’d make while we had company. Don’t get me wrong…my mom cooked great meals 24/7, but when company was coming? She always took it to the next level. She’d figure out exactly what our schedule would be and then plan the meals around that. Crockpot meals for when we’d be gone all day, or lots of grilled meals in the summer for when we’d be out by our pool.
This Puffed Apple Pancake recipe is on the “company’s coming” list because it is delicious, feeds a crowd and beautiful to serve. It has all the flavors of apple pie, though less sweet, and since it’s best served with warmed maple syrup, it’s the perfect way to impress guests! To round out the meal, you could serve sliced ham, bacon or sausage and a fruit salad.
Though there a several steps, this is really very easy to make. First you core, peel and slice two apples. Then combine flour, eggs, milk, salt and baking powder. Place two tablespoons of butter in a pie plate, and melt it in the hot oven. Take the plate out of the oven and arrange the apples in the bottom, over the butter. Return the plate to oven and let the butter start to sizzle, about five minutes. Then you remove the plate again and pour the batter over the apples and sprinkle with the brown sugar and cinnamon. Back into the oven once more, for about 20 minutes, until the pancake puffs up and becomes golden brown.
- 4 eggs
- 1 c. milk
- ½ c. flour
- ½ tsp. baking soda
- ½ tsp. salt
- 2 medium apples, peeled, cored and sliced
- 1 T. lemon juice
- 2 T. butter
- ¼ c. brown sugar
- ½ tsp. cinnamon
- Preheat the oven to 425° F.
- Peel and slice the apples and toss with the lemon juice to prevent browning.
- With a whisk, mix together eggs, milk, flour, salt and baking soda.
- In a separate bowl, mix together the brown sugar and cinnamon.
- Put the butter in a 10” pie plate and place in the heated oven to melt the butter. Remove the dish from the oven and lay apple slices evenly over the bottom of the plate.
- Return the plate to the oven, until the butter starts to sizzle, about 5 minutes. Do not let butter brown.
- Remove plate from oven again and slowly pour the batter over the apples. Sprinkle the sugar mixture over top.
- Bake for 20 minutes, or until puffed and browned. (Pancake will fall once removed from oven.)
- Slice and serve with warmed maple syrup.