[ Insert Fruit Here ] Puff Pancake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pears, plums, berries, under-ripe bananas, etc. can be substituted for the apples-depending on the season. Muscovado replaced plain ol' brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with Mixed Spice - Traditional Old Fashioned English Pudding Spice-in my lame attempt to anglicize the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and I also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe. Ingredients:
1/4 cup unsalted butter (1/2 stick) |
1/4 cup muscovado sugar or 1/4 cup brown sugar |
1/2 teaspoon english mixed spice or 1 teaspoon ground cinnamon |
1 apple, peeled, cored and thinly sliced |
5 large eggs |
1/2 cup heavy cream or 1/2 cup milk |
1/2 cup all-purpose flour |
1 dash salt |
maple syrup, for serving or confectioners' sugar, for serving, honey for serving |
Directions:
1. Note: the pancake will not puff up high like a Dutch baby does. 2. Heat oven to 425 degrees. 3. Place the butter, brown sugar and cinnamon in an 8-inch cast iron skillet or a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly — 5 minutes. 4. Remove from the oven, stir well and mix in the apple slices. 5. Return to the oven and bake for 2 minutes. 6. Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy — 1 minute. Pour over the apple mixture. 7. Bake until the cake is puffed and the center is set — 18 to 20 minutes. |
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