Puffy Apple Pancake Food

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

SAUSAGE-APPLE PUFF PANCAKE

Steps:

• In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

APPLE PIE PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir the remaining butter into the batter. , Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown., Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

PUFFED APPLE PANCAKE FROM PYURE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in heatproof or cast-iron skillet over medium heat. Add stevia blend, apples and 1/2 tsp cinnamon. Saute for 8 to 10 minutes or until apples are tender and golden.
• Transfer apples in skillet to oven and heat for 5 minutes (pancake will puff best in a hot pan).
• Meanwhile, whisk together eggs, milk, vanilla, remaining cinnamon, salt and liquid stevia. Whisk in flour until combined.
• Pour batter into hot pan and immediately return to oven.
• Bake for 15 to 18 minutes or until pancake is puffed, golden and set in the center.
• Serve warm with a lemon wedge if desired.

APPLE PUFFED PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
• Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
• Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.

PUFFY APPLE OVEN PANCAKE

Steps:

• Preheat an oven to 400°F Grease a 9-inch glass pie dish with butter.
• Prepare the apple.
• Peel the apple, then cut it into quarters and core. Using a small knife, cut the apple quarters into small chunks.
• Make the apple filling.
• In a small bowl, using a fork, stir together 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar.
• Pour the apple chunks into the prepared dish, spreading them out evenly with the fork. Set aside.
• Make the batter
• In a blender, combine the remaining 2 tablespoons sugar, the remaining 1/4 teaspoon cinnamon, the eggs, milk, flour and vanilla.
• Put the blender lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are well mixed and frothy, about 1 minute.
• Bake the apples.
• Put the dish in the oven and bake the apple chunks for 5 minutes.
• Using an oven mitt, carefully pull out the oven rack until the dish is visible. Do not remove the dish. Pour the batter evenly over the apples. Slide the rack back into the oven and close the oven door.
• Bake the pancake.
• Bake the pancake until puffed and brown, about 25 minutes. Using oven mitts, carefully remove the dish from the oven and set it on a wire cooling rack.
• Dust the pancake with confectioners sugar using a fine-mesh sieve. Cut into wedges and serve immediately. Serves 8.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F.
• Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
• Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish.
• Place dish in oven until butter melts, about 5 minutes.
• Remove dish from oven.
• Place apple slices in overlapping rows atop melted butter in baking dish.
• Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar.
• Bake pancake until puffed and brown, about 20 minutes.
• Sprinkle with powdered sugar, if desired.
• Serve warm.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• 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 9x9 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.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees Farenheit (or 420 for hotter ovens).
• Whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
• Add the flour to the mixture and continue to whisk smooth.
• Melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
• Place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
• Pour the batter over the apples and butter and sprinkle the brown sugar on top.
• Bake for about 20 minutes or until it is puffy and spots on top are browning.
• Remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
• Optional: Sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.

DELORES'S APPLE PUFF PANCAKE PIE

Steps:

• Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
• In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
• In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
• Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.

APPLE RAISIN PUFF PANCAKE

Steps:

• Place butter in a 9-in. pie plate. Add apples and raisins; toss to coat. Cover with foil and bake at 425° for 10 minutes. , In a bowl, beat eggs. Add the water, flour, milk powder and sugar; beat just until smooth. Pour over hot apples. Bake, uncovered, for 15-20 minutes or until edges are brown and center is set. Cut into wedges. Serve immediately with syrup.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

PUFFED APPLE PANCAKES

Steps:

• Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.

DELICIOUS PUFFY OVEN-BAKED APPLE PANCAKE!

Steps:

• Set oven to 400°F.
• Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
• TO make the apple filling: this step can be made well in advance and refrigerated.
• Sauté the apples in butter in a non-stick skillet over low heat.
• Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
• Cool for about 10-15 minutes, or refrigerate for later use.
• To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
• Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
• Pour the pancake batter over the apple mixture (do not mix).
• Dot with butter bits.
• Bake for 15-17 minutes or until puffy.
• Dust with confectioners sugar.
• Serve with maple syrup if desired.
• DELICIOUS!

APPLE PUFF PANCAKE

Steps:

• In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.