Sunday, November 14, 2010

Puffed Apple Pancakes

2 apples or ripe, firm pears (or substitute fresh berries or sliced bananas)
1 Tbsp canola oil
1-2 Tbsp butter
2 Tbsp sugar, maple syrup or honey
pinch cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
Maple syrup or vanilla yogurt for serving (optional)
Preheat the oven to 450°F. Core and slice the apples or pears.
In a large skillet (ideally an ovenproof one, such as cast iron, I just use a pie pan), heat the oil and butter over medium-high heat. When the butter starts to foam, sauté the apples or pears for a minute or two. Sprinkle with the sugar and cinnamon and cook until they start to turn golden. Remove from the heat and set aside.
In a medium bowl whisk together the eggs, flour and milk – don’t worry about getting all the lumps out.
Now you can proceed one of two ways:
1) Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, transfer the sautéed apples to a greased pie plate and pour the batter over them.) The apples will bake straight into the pancake, but it won’t rise quite as high with the fruit inside; or
2) Transfer the apples to a bowl and set them aside to serve on top, then pour the batter into the hot pan.
Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm topped with the sautéed apples or pears, a drizzle of maple syrup or dollop of vanilla yogurt.
Serves 4.
Variation – Puffed Berry Pancake: Omit the apples altogether. Melt the oil and butter in the skillet and swirl to coat it well, and pop it in the oven for a few minutes to heat up. Remove from the oven, pour the batter into the hot skillet and bake as directed. Fill the puffed pancake with fresh berries (or other sliced fruit) and serve with syrup for breakfast or as dessert with vanilla ice cream or whipped cream. I also just make the puffed pancake and serve it with maple syrup, or my buttermilk syrup