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Apple and Cranberry Puffed Pancake

Apple and Cranberry Puffed Pancake
4 votes, 4.25 avg. rating (83% score)
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Yield: Serves 2 to 4.

Attractive and easy, this will be well received by kids as well as adults. -- Greenwoods Gate Bed and Breakfast Inn, Norfolk, Connecticut


  • 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.

Updated Friday, January 18th, 2008

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