Apple Puff Pancake Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Breakfast
Ingredients
- 4 tablespoons butter or coconut oil (but I prefer butter)
- 4 tablespoons sucanat/rapadura, divided ** (Like this)
- 1/2 teaspoon ground cinnamon
- 2 large apples, peeled, cored, and sliced thinly
- 3/4 cup whole milk
- 3 eggs
- 1/2 cup flour (I use unbleached all-purpose flour. You can use whatever you have)
- 1/2 teaspoon salt (I use this one)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees. In a 10″ cast iron skillet, melt the butter and stir in 1 tablespoon sucanant and the cinnamon.
- Cook the apples in the butter/sugar/cinnamon until they are soft and you have a lovely light brown syrup developing in the bottom of the pan from the delectable combination of the butter and sweetener.
- Spread the apples out evenly over the pan, and remove from the heat.
- In a separate bowl, combine the remaining ingredients and mix thoroughly. You can do this with a whisk, stand mixer, hand mixer, or blender. If you use anything other than a blender, you might have a slightly lumpy batter, but I’ve never had the lumps cause problems.
- Pour the batter over the apples, and place the cast iron skillet in the oven. Bake for 15-20 minutes, or until puffed and brown.
- Serve with fresh fruit and/or maple syrup, if you wish.
