Puffed Pancake Perfect for Breakfast, Brunch, or Dessert!
There are a few special recipes out there that can claim the honor of being multifunctional. They can be stars for breakfast, brunch, or even dessert. In my book, these types of recipes rank high because I like having that kind of flexibility. Puffed Pancakes fit this description perfectly!
To be honest, I haven’t made this in a really long time. It’s been tucked away into my recipe book and I forgot about it; which is a shame, because not only is this so super easy, it’s delicious and looks amazing when you place it in the center of the table. The crust “puffs” up high over the edge of the pan yet remains light and airy even after adding the gooey fruit filling.
I’m so glad I pulled this out of the archives to share with you!
I like to use sautéed apples but have tried with plums in the past with fantastic results.
You will need:
3/4 cup milk
3/4 cup flour
6 Tbsp. butter, divided
3-4 medium apples (granny smith work great), peeled and sliced
2 Tbsp. sugar
1/2 tsp. cinnamon
How to make:
Preheat oven to 425 degrees. Place 3 Tbsp. butter into 10” oven-safe pan and place in oven for 5 minutes.
In blender, mix 3 eggs, flour and milk. Blend for 25-30 seconds. Pour into prepared pan. Return to oven and bake for 25 minutes.
While pancake is baking:
Melt remaining 3 Tbsp. butter in frying pan over medium heat. Peel and slice apples in ½ inch slices and add to pan with sugar and cinnamon. Cook apples until soft; about 10 minutes.
Remove pan from oven; crust will be puffed with big bubbles- don’t pop them- they will relax when fruit is added.
Pour warm fruit into center of pancake. Sprinkle with confectioner sugar and serve!
In less than 30 minutes, you can serve your family or guests a beautiful breakfast, brunch, or dessert. So fancy looking they will think you spent hours in the kitchen!
What fruit center would you enjoy with this recipe?