Puffed apple pancake is a delectable breakfast or dessert that works for any occasion. When I was a kid, my parents would make a puffed apple pancake for breakfast every Saturday. I would wake up to the sound of apples being sliced and run to the kitchen, where I helped my parents whisk the batter and snacked on the apple slices that didn’t fit in the pan. As I grew up, we ate less apple pancakes than when I was a kid, but we still made it for dessert when we went to parties.
No matter what you serve it for, this dish is delish! I personally recommend it on cold fall or winter mornings, but it’s also perfect to share with friends as a dessert.
If you want to spice up this recipe, you can substitute the apples for other fruits, like peaches or pears. If a cast iron skillet’s worth of food isn’t enough for you, double the recipe and bake it in a 9”x13” pan! The 9”x13” pan feeds a ravenous family of four or a large gathering of 12.
¾ cup milk
½ cup flour
1½ Tbsp sugar
½ tsp vanilla
¼ tsp salt
¼ tsp cinnamon
4 Tbsp unsalted butter
1 large apple, peeled and thinly sliced
Sprinkle of brown sugar
Dusting of powdered sugar (optional)
Preheat the oven to 425 degrees Fahrenheit.
Melt the butter in a cast iron skillet and add your apple slices.
Using a hand mixer or a whisk, blend together the eggs, milk, flour, sugar, vanilla, salt, and cinnamon.
Pour your batter over the apple slices.
Bake for 15 minutes, then thinly sprinkle with brown sugar before cooking it for an extra minute or two until puffed and golden brown.
Top with powdered sugar if desired. Serve warm and enjoy!