Apple Cranberry Puffed Pancakes

Lynne the Pirate Queen's Note:

Discovered on another site, this is a specialty recipe served at the Greenwoods Gate Bed and Breakfast Inn in Norfolk, Connecticut. I haven't yet tried it, but given my love of cranberries I know I'll be making this soon!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 2

Yield: 1.0 pancake

BATTER

• 3 large eggs , room temperature
• ½ cup flour
• ½ cup milk
• 2 tablespoons butter

FILLING

• 2 tablespoons butter
• 2 granny smith apples , coarsely sliced (or 1 Rome and 1 Granny Smith)
• ½ cup cranberries , chopped
• 1 tablespoon sugar
• 2 teaspoons cinnamon
• lemon juice (optional)
• powdered sugar

Directions:

1. Preheat oven to 450 degrees.
2. In a medium bowl, thoroughly whisk 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.
3. In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
4. In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture, and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
5. Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.

Reviews

[Cilantro in Canada]

I made this for Sunday brunch and my family thought it was pretty good and liked the fact it was not too sweet. I did not have cranberries so I subbed raspberries and blueberries in their place. I added them after the apples were cooked. This is easy to make too. Thanks for the recipe.