Apple Puff Pancake

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Apple Puff Pancake

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Published prior to 2008

This recipe produces a light, airy dish that's part pancake, part pie. It's also quick and easy when your house is full of guests—just pop it in the oven!

1 package King Arthur Flour Popover Mix
3 cups apples, peeled, cored, and sliced
1/4 cup (1 3/4 ounces) sugar
1/4 teaspoon cinnamon
3 large eggs
1 1/2 cups (12 ounces) warm milk or light cream
2 tablespoons (1 ounce) melted butter
1/2 teaspoon vanilla extract
confectioners' sugar or syrup for topping

Butter the bottom and sides of an ovenproof 12-inch skillet or a 13 x 9-inch pan. Preheat your oven to 425°F. Toss the apples, sugar, and cinnamon together in a medium-sized bowl. Place the buttered skillet or pan in the oven to preheat for 5 minutes while you prepare the batter.

Whisk together the eggs, milk, and melted butter, then gradually add the popover mix to make a smooth batter. Stir in the vanilla extract. Remove the pan from the oven, and layer the apples into it. Pour the batter over the apples and return the pan to the oven immediately. Bake for 25 minutes, until the pancake is puffy and golden brown. Remove from the oven, sprinkle with confectioners' sugar or drizzle with syrup and serve warm, in wedges. Yield: 10 to 12 servings.

Reviews

1
  • 01/17/2010
  • Moira from Williamstown, MA
  • I would love to see a homemade version of this. I tried to make this very thing this morning and the batter didn't puff up, like I thought it would. I had tried it before with the apples in the pan, and it had only sort of worked then. This morning I sauteed the apples on top of the stove to put on the pancake, after it came out of the oven, but it never puffed up. What could be the problem?
    It is important that the eggs and milk are warm. I have betterluck using a round skillet than I do 9" x 13" pan in my oven. We do have a home made version in our 200th Anniversary Cookbook. If you don't have access to this , give the Baker's Hot line, 802-649-3717, a call and we would be glad to send you a copy of the recipe.Mary @ KAF
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