Saturday, September 28, 2013

Dutch Puffed Apple Pancake

SLS Cookbook Contributor Amy Powless, Parent 2016 and 2018, notes that they always have a Granny Smith apple on hand -- just in case the craving strikes.

I can see why.  The puffed pancake is easy to make, fun to watch as it puffs up in the oven, and deliciously sweet and tart from the apples and dried cranberries. A great weekend breakfast or brunch offering.

Dutch Puffed Apple Pancake
Serves 4

1/4 cup (1/2 stick) unsalted butter
1 large Granny Smith apple, peeled, seeded, and thinly sliced
4 large eggs
1 cup whole milk
2/3 cup all-purpose flour
2 tbs. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup dried cranberries
Non-stick vegetable oil spray
3 tbs. packed brown sugar
Maple syrup, warm, for serving

Preheat the oven to 425 degrees F.

Melt butter in a 9" inch glass pie dish or cast iron skillet.  Arrange the apple slices evenly over the butter.  Bake the apples until they begin to soften, about five minutes.  Meanwhile, using an electric mixer or whisk, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in a large bowl to blend.

Remove the pie dish or skillet with the semi-baked apples from the oven and either take a heat-proof silicone pastry brush and brush the melted butter up and around the interior sides of the pie dish/skillet or spray the interior sides with non-stick vegetable oil spray.  Pour in batter and sprinkle dried cranberries evenly across the batter.  Sprinkle the brown sugar evenly over the batter as well and put back in the oven.  Bake until the center is set and the edges are puffed and slightly browned, about 20-25 minutes.  Serve immediately with warm maple syrup.

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