I had this desert at an afternoon tea with friends here on Mayne. Served with the pancake we had cheeses slices, dehydrated apple slices from our orchard and great company. It was a delightful Fall Tea!
CARMELIZED APPLE PUFF PANCAKE –from Bonnie Stern – Heart Smart
This pancake is so good, I sometimes serve it for dessert. And it is very quick to make. Serve it hot or cold, or try pears instead of apples (you’ll need about 4) for a great variation. If you do not have a non-stick skillet with ovenproof handle, transfer the caramelized apples to an 11x7 inch (2L) baking dish and pour the egg mixture on top before baking. Use apples that hold their shape: Golden Delicious, Fuji and Braeburn are a few of my favourites.
Makes 6 servings
3 tbsp (45mL) soft non-hydrogenated margarine or unsalted butter
3 apples, peeled and thinly sliced
1/3 cup (75 mL) brown sugar
½ tsp (2mL) ground cinnamon
3 eggs
2 tbsp (25 mL) granulated sugar
½ cup (125 mL) milk
½ cup (125 mL) all-purpose flour
1 tbsp (15 mL) sifted icing sugar
1. Melt butter in a large non-stick ovenproof skillet. Remove half from skillet & reserve.
2. Add apples, brown sugar and cinnamon to skillet and cook for 5 minutes.
3. Meanwhile, blend reserved butter, eggs, granulated sugar, milk and flour.
4. Pour batter over apples and bake in a preheated 425 degree (220 C) oven for 20 to 25 minutes, or until browned and puffed.
5. Remove skillet from oven and shake to loosen apples. Invert carefully onto a large plate. Sprinkle with icing sugar. Serve in wedges.
* Copied from Bonnie Stern’s Hear Smart Cook Book, 2006
