[ Insert Fruit Here ] Puff Pancake

Pears, plums, berries, under-ripe bananas, etc. can be substituted for the apples-depending on the season. Muscovado replaced plain ol' brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with Mixed Spice - Traditional Old Fashioned English Pudding Spice-in my lame attempt to "anglicize" the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and I also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe.

• Ready In: 30 mins
• Yields: 1 eight inch puffy pancake

Ingredients

• 1⁄4 cup unsalted butter (1/2 stick)
• 1⁄4 cup  muscovado sugar or 1⁄4 cup brown sugar
• 1⁄2 teaspoon  english mixed spice or 1  teaspoon ground cinnamon
• 1  apple, peeled, cored and thinly sliced
• 5  large eggs
• 1⁄2 cup heavy cream or 1⁄2 cup milk
• 1⁄2 cup all-purpose flour
• 1  dash salt
•  maple syrup, for serving or  confectioners' sugar, for serving, honey for serving

Directions

1. Note: the pancake will not puff up high like a Dutch baby does.
2. Heat oven to 425 degrees.
3. Place the butter, brown sugar and cinnamon in an 8-inch cast iron skillet or a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly — 5 minutes.
4. Remove from the oven, stir well and mix in the apple slices.
5. Return to the oven and bake for 2 minutes.
6. Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy — 1 minute. Pour over the apple mixture.
7. Bake until the cake is puffed and the center is set — 18 to 20 minutes.