APPLE PUFF PANCAKE
Apple, brown sugar and cinnamon are a perfect topping for this simple breakfast masterpiece.
Provided by Land O'Lakes
Categories Pancake Apple Cinnamon Fruit Breakfast and Brunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Place 2 tablespoons butter into 9-inch ceramic pie plate or metal pie pan; place in oven 4-5 minutes or until melted and pie plate is hot. Spread melted butter over bottom of pie plate.
- Whisk flour, milk and eggs together in bowl until well mixed. Carefully pour batter into hot pie plate. Bake 14-17 minutes or until puffed and light golden brown.
- Melt remaining 2 tablespoons butter in small nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar and cinnamon. Cook, stirring occasionally, 4-5 minutes or until apple is tender; keep warm.
- Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : Calories 600 calories, Fat 29 grams, SaturatedFat grams, Transfat grams, Cholesterol 250 milligrams, Sodium 300 milligrams, Carbohydrate 75 grams, Fiber 2 grams, Sugar grams, Protein 12 grams
APPLE PUFFED PANCAKE
This recipe for a delightful breakfast treat is perfect for the entire family and is courtesy of viewer Terry Coulter of Virginia. Terry also recommends serving this recipe as a dessert, simply by doubling the cinnamon and sugar used, and serving a la mode.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
- Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
- Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
APPLE PUFF PANCAKE
Steps:
- In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.
Nutrition Facts : Calories 476 calories, Fat 13g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 299mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 1g fiber), Protein 12g protein.
PUFFED APPLE PANCAKE
Make and share this Puffed Apple Pancake recipe from Food.com.
Provided by sbrown
Categories Breakfast
Time 45m
Yield 1 9x13-inch fluffy pancake, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
- Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
- Add the flour to the mixture and continue to whisk smooth.
- Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
- Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
- Pour the batter over the apples and butter and sprinkle the brown sugar on top.
- Bake for about 20 minutes or until it is puffy and spots on top are browning.
- Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
- Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.
PUFFY APPLE PANCAKE
This recipe was originally made with pears and cardamon, which isn't a bad combination, but since my family loves apples and cinnamon, I decided to try making with those ingredients, with very good results. We like it with sausage or bacon, but it is equally good on its own with maple syrup.
Provided by Irmgard
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy, ovenproof 8-inch skillet, melt butter over medium heat.
- Add apples slices and cook, stirring often, for about 5 minutes or just until softened.
- Meanwhile, in a mixing bowl, place 1/2 cup of the sugar, all of the flour, milk, eggs, vanilla, 1/4 tsp.
- of the cinnamon and salt.
- Beat with a rotary beater or wire whisk just until blended.
- In a small bowl, mix together the remaining sugar and cinnamon; set aside.
- Pour the batter over the apple slices and bake in a 425 degree F oven for about 15 minutes or until the batter sets.
- Remove the skillet from the oven and reduce the temperature to 350 degrees F.
- Run a thin spatula around the edges of the skillet and with two spatulas, gently turn over the pancake.
- (Alternatively, cover the skillet with a large plate and invert; slide the pancake back into the skillet.) Sprinkle the top with the reserved sugar and cinnamon mixture and bake for 10 to 15 minutes longer or until puffy and golden brown and a tester inserted into the centre comes out clean.
- Turn out onto a warm plate and cut into wedges to serve.
- Serve with whipped cream, creme fraiche, sour cream or maple syrup.
Nutrition Facts : Calories 382.1, Fat 15.4, SaturatedFat 8.8, Cholesterol 140.5, Sodium 198, Carbohydrate 56.7, Fiber 2.2, Sugar 40.8, Protein 6.1
APPLE PUFF PANCAKE
Apples are baked into a breakfast cake. This is so delicious that you don't need to add any syrup. A great alternative to regular pancakes.
Provided by KMKIDMAN5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
Nutrition Facts : Calories 192 calories, Carbohydrate 25.7 g, Cholesterol 134 mg, Fat 6.9 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 3.2 g, Sodium 212.6 mg, Sugar 14 g
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
PUFFY APPLE OVEN PANCAKE
From Williams-Sonoma Cooking with Kids- Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003). Eat this pancake while its still warm and puffy!
Provided by chefRD
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400°F Grease a 9-inch glass pie dish with butter.
- Prepare the apple.
- Peel the apple, then cut it into quarters and core. Using a small knife, cut the apple quarters into small chunks.
- Make the apple filling.
- In a small bowl, using a fork, stir together 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar.
- Pour the apple chunks into the prepared dish, spreading them out evenly with the fork. Set aside.
- Make the batter
- In a blender, combine the remaining 2 tablespoons sugar, the remaining 1/4 teaspoon cinnamon, the eggs, milk, flour and vanilla.
- Put the blender lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are well mixed and frothy, about 1 minute.
- Bake the apples.
- Put the dish in the oven and bake the apple chunks for 5 minutes.
- Using an oven mitt, carefully pull out the oven rack until the dish is visible. Do not remove the dish. Pour the batter evenly over the apples. Slide the rack back into the oven and close the oven door.
- Bake the pancake.
- Bake the pancake until puffed and brown, about 25 minutes. Using oven mitts, carefully remove the dish from the oven and set it on a wire cooling rack.
- Dust the pancake with confectioners sugar using a fine-mesh sieve. Cut into wedges and serve immediately. Serves 8.
Nutrition Facts : Calories 130.3, Fat 3.1, SaturatedFat 1.3, Cholesterol 83.6, Sodium 41.6, Carbohydrate 20.8, Fiber 0.7, Sugar 9.9, Protein 4.6
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