The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
the Times 

Apple Puff Pancake


October 11, 2018

Teeny McMunn

Apple Puff Pancake

I made this on a weekend, when I have more time to fuss with breakfast. This goes together quickly, and I found not as heavy as regular pancakes, which I really like.

I found it surprising that the apples are put in the bottom, but when baked, they come out on the top. It's very flavorful and a keeper.


6 eggs ½ tsp salt

1 ½ c. milk ¼ tsp cinnamon

1 tsp vanilla extract 2 Tbsp butter

1 c. all purpose flour 2 apples-peeled, cored, and sliced

3 Tbsp sugar 3 Tbsp brown sugar


Preheat oven to 425 degrees

In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.

Melt butter in a 9 x 9 inch square pan. Arrange apple slices in the bottom of the pan and pour the batter over them. Sprinkle brown sugar over the top

Bake for 20 minutes in the preheated oven or until puffed and lightly browned.


With all the eggs, milk and apples, I thought it qualified as quite healthy. My oven temperature never is quite right, so I checked on it in 20 minutes, but it wasn't done. I put a knife in the center and it was still liquid. I baked it for 10 more minutes. I think if the oven had stayed at 425, it would have been done by the 20 minutes.

I used a bit more cinnamon also, and added blueberries.

If you are like me, when I measure vanilla, I always use the cap of the bottle for a teaspoon measure. Then one day, I thought I should find out if it really is a teaspoon and it was. I'm guessing, perhaps back in my Home Economics classes, they shared that tidbit.



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