Everyday Inspirations


~ food ~


When I was in middle school, I stayed over at a friend's house and the next morning her mom made us these amazing, puffy pancakes. I asked for the recipe and made them again and again.

Somewhere over the years, I lost and/or forgot about that awesome breakfast dish. Bummer. So you can imagine my excitement when I stumbled on a similar recipe on Kelsey Nixon's blog about a year ago.

I love this recipe. I've made it probably eight times in the past year, and it never disappoints. While the top comes out nice and puffy and beautiful, the bottom is denser and egg-y -- delish! I make the dish almost exactly like Kelsey, except she dices her apples and I don't. I personally prefer bigger chunks of fruit.

Dan and I enjoyed this dish on Sunday. It was a cold, rainy, and gray (but beautiful!) day, perfect for puff pancakes, coffee, and football. Simple pleasures!

Apple Puff Pancakes

1 1/2 cups granny smith apples, peeled and thinly sliced
2 tablespoons butter
2 tablespoons brown sugar
4 eggs
3/4 cup flour
3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
Powdered sugar for dusting

Preheat oven to 400°F.

Place 8x8 inch baking dish in oven to melt butter.
Remove and add apples to bottom of dish and sprinkle with brown sugar.

{Since I love my apples sliced this way, I have fun arranging them in the dish. But be warned: the batter and the oven will mess up most of your arrangement. :)}

In a blender or food processor, whip eggs, flour, milk, vanilla, sugar, cinnamon and salt on high for one minute. Pour batter over apples.

Bake in oven 20 to 25 minutes, or until the top is puffy and golden.

{Like a souffle, the top will, sadly, fall.}

Generously dust each serving with powdered sugar and/or maple syrup. I prefer my pancakes with just sugar, but I've enjoyed it with syrup and it's quite tasty.


10/28/2010 11:29:56 pm

mmm...this sounds so good! I might need to make this over the weekend!


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