This recipe was originally made with pears and cardamon, which isn't a bad combination, but since my family loves apples and cinnamon, I decided to try making with those ingredients, with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.
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Units: US | Metric
- 1In a heavy, ovenproof 8-inch skillet, melt butter over medium heat.
- 2Add apples slices and cook, stirring often, for about 5 minutes or just until softened.
- 3Meanwhile, in a mixing bowl, place 1/2 cup of the sugar, all of the flour, milk, eggs, vanilla, 1/4 tsp.
- 4of the cinnamon and salt.
- 5Beat with a rotary beater or wire whisk just until blended.
- 6In a small bowl, mix together the remaining sugar and cinnamon; set aside.
- 7Pour the batter over the apple slices and bake in a 425 degree F oven for about 15 minutes or until the batter sets.
- 8Remove the skillet from the oven and reduce the temperature to 350 degrees F.
- 9Run a thin spatula around the edges of the skillet and with two spatulas, gently turn over the pancake.
- 10(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.
- 11Turn out onto a warm plate and cut into wedges to serve.
- 12Serve with whipped cream, creme fraiche, sour cream or maple syrup.
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Nutritional Facts for Puffy Apple Pancake
Serving Size: 1 (210 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 382.0
- Calories from Fat 138
- Total Fat 15.3 g
- Saturated Fat 8.8 g
- Cholesterol 140.5 mg
- Sodium 197.9 mg
- Total Carbohydrate 56.7 g
- Dietary Fiber 2.2 g
- Sugars 40.8 g
- Protein 6.0 g