The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Apple Puff Pancake

Teeny McMunn: My Recipe Box


October 29, 2020

I shared this before and it was one of the most popular ones. It uses a lot of eggs and milk so it makes a great breakfast dish, or if you are like me, I like a breakfast dinner. What surprised me the first time I made it, was the way the apples start at the bottom and end up on the top. 

If you wanted to slice and bag the apples the night before, mix the rest of the ingredients, then it should go together quickly in the morning, if time is an issue. All that would be left is melting the butter and putting the brown sugar on top.

Personally, I enjoy cinnamon so I would add ½ tsp.


6 eggs

1 ½ c. milk

1 tsp vanilla extract

1 c. all-purpose flour

3 Tbsp sugar

½ tsp salt

¼ tsp ground cinnamon

2 Tbsp butter

2 apples, peeled, cored and sliced

3 Tbsp brown sugar


Preheat the 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 or until puffed and lightly browned.


Taste before adding syrup, because it is sweet. When we made it, it was enough for several breakfasts and if I remember, Joe even ate it for dessert!!

If you want to read the reviews, you can find them on Many tweaked it a bit.

ENJOY and stay warm!


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