French Toast, Pancakes and Waffles
Apple Puff Pancakes

Makes 4-6 Servings

3 medium-large Fuji apples, peeled, cored and sliced
Lemon juice
4 tablespoons butter
²/₃ cup flour
6 eggs
1 cup milk
½ teaspoon cinnamon
¼ cup dark brown sugar
Powdered sugar, to serve

Preheat oven to 425°F. Toss apples with lemon juice. In a medium saucepan, sauté apples in melted butter until they are soft. Grease a 9x13-inch baking dish with butter or margarine and layer your apples in the bottom. In a medium bowl, beat eggs. Add flour, salt and milk to beaten egg mixture and mix well. Pour pancake mixture over apples. In a small bowl, combine brown sugar and cinnamon; sprinkle over batter. Bake 20 minutes until puffed and golden. Drizzle additional lemon juice over top of pancakes and sprinkle with powdered sugar just before serving. Serve with maple syrup.

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“This recipe was adapted from The Old Red Inn in North Conway, New Hampshire.” —Innkeeper, Inn at the Pinnacles--
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