~ 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
Ingredients
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
Directions
Preheat oven to 400°F.
Place 8x8 inch baking dish in oven to melt butter.
{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.
{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.
Enjoy!