Apple Puffed Pancake

Apple Puffed Pancake

This impressive golden puff of a pancake is baked in a cast iron skillet in a very hot oven. It will fall a little as you carry it, still in the skillet, from oven to table and it should be eaten right away. While this Apple Puffed Pancake only needs a generous dusting of confectioner’s sugar, it is also very good with maple syrup.


¼ cup (½ stick) butter
8 eggs
1½ cups 2% milk
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
¼ teaspoon ground cinnamon
2 apples, peeled, cored and thinly sliced
2 to 3 tablespoons light brown sugar
maple syrup


Preheat your oven to 425 degrees.

Add the butter to a 10-inch cast iron or oven proof skillet and melt in the oven for about 5 minutes. In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, salt and cinnamon. Batter will be slightly lumpy. Add the apple slices to the skillet and return to oven until the butter sizzles. Pour batter over the apples and sprinkle with the brown sugar. Bake the pancake 15 to 20 minutes or until puffed and browned. Serve immediately with maple syrup.

Serves 4

Substitute sliced pears.
Bake in a 9 x13-inch baking dish.
Dust with confectioners’ sugar.

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