APPLE PUFF PANCAKE

I can't tell you how happy I am that there's an apple orchard up the mountain! We got some apples from a 'well known' orchard in GA, but the apples we got there weren't as juicy.....in fact, they were 'mealy'.  There is nothing like a delicious, cold, crisp juicy apple......except baked! Or even homemade applesauce. Besides tasting good, it makes your house smell good.....and kind of has a warm/welcome feel. Ok...back to this recipe. It is so easy to make. I could see this as a nice breakfast when the chill is in the air and the leaves are changing color......and hot chocolate is the seasonal comfort drink in your mug. This will impress!!!

APPLE PUFF PANCAKE

Makes 8 Servings

4 TBSP butter (I used light butter)
4 TBSP brown sugar, divided
1/2 tsp ground cinnamon
2 large apples, peeled/cored/thinly sliced
3/4 cup milk (I used 2%)
3 eggs
1/2 cup flour
1/2 tsp salt
1/2 tsp vanilla extract

Preheat your oven to 400°.

In a 10-inch cast iron skillet, melt the butter, 1 TBSP brown sugar and cinnamon. Add the apples and cook until they're somewhat soft and there's a bit of a light brown syrup in the bottom of the skillet. Spread the apples evenly in the skillet and remove from the heat.

In a medium mixing bowl, combine the remaining ingredients and mix thoroughly.

Pour the batter over the apples. Bake for 15 – 20 minutes or until it puffs up and is a little golden brown.

 

Remove from oven and serve.

 

 

MY SPIN: Look at the size of those apples!!! I would suggest using either 1 apple that size or 2 smaller ones.....there was too much (if there is such a thing) apple compared to pancake. Also, this was incredibly sweet! I would lower the amount of brown sugar to 3 TBSP. I took a bite and, other than it being really sweet, it was very tasty. Then I took a bite with maple syrup ….. try it that way!!!

Enjoy!

Peace.

Jan