Apple and Cranberry Puffed Pancake
Yankee Plus Dec 2015
TABLE OF CONTENTS
Attractive and easy, this will be well received by kids as well as adults. -- Greenwoods Gate Bed and Breakfast Inn, Norfolk, Connecticut
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- 3 eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 to 4 tablespoons butter
- 2 medium-size Granny Smith apples, sliced (or 1 Red Rome and 1 Granny Smith)
- 1/2 cup chopped fresh cranberries
- 1-1/4 teaspoons ground cinnamon
- 1 tablespoon granulated sugar
- lemon juice (optional)
- confectioners' sugar
In a medium-size bowl, thoroughly whisk the eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
In a medium-size skillet, melt 2 tablespoons butter, then add the apples, cranberries, cinnamon, and granulated sugar. Cook over medium heat until the apples are fork tender, about 15 minutes.
In a 9-inch pie plate, melt the remaining 2 tablespoons butter, being careful not to bum it (or spray with a nonstick cooking spray). Fill the plate with the apple mixture and top with the batter. Bake in a preheated 450˚F oven for 15 to 20 minutes or until puffed and golden.
Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of confectioners' sugar. Slice into portions and serve immediately.