Apple Puff Pancake

Fall time brings back many great memories for me. I grew up in a family business. My father was the owner of Country Market, a fruit store just south of Lindsay, in central Ontario, well known for its fresh local produce. I worked there growing up and one of my jobs was to work in the canopy area just in front of the store. There we sold baskets of whatever produce was in season. During the fall, we sold gourds, corn, squash, pumpkins and of course apples—so many apples. My father always amazed me that he could just look at a single apple and tell you what kind it was and what it was best for – whether it be applesauce, pie or a good eating apple.

With this in mind, I want to share a recipe with you from my book, The Essential Cancer Treatment Nutrition Guide and Cookbook, for Apple Puff Pancake.

Apple Puff Pancake

Ingredients

  • 1 cup whole wheat flour
  • 1 cup milk
  • 4 eggs (omega-3)
  • 2 TBSP granulated sugar
  • 1/4 tsp salt
  • 4 TBSP butter or non-hydrogenated margarine, divided
  • 3 apples, thinly sliced (about 4 cups)
  • 2 TBSP packed brown sugar
  • 1 1/2 tsp ground cinnamon

Method

  1. In a blender or food processor, blend flour, milk, eggs, granulated sugar and salt to make a smooth batter. Let stand while cooking apples.
  2. In a large nonstick skillet, melt 2 TBSP butter over medium heat. Add apple slices, brown sugar and cinnamon. Cook, stirring often, for 5 minutes or until apples are softened.
  3. Add 1 TBSP butter to each baking pan and place in preheated oven until melted. Swirl to coat bottom and sides. Pour batter into pans, dividing evenly, and top each with an even layer of warm apple mixture.
  4. Bake for 20-25 minutes or until puffed and golden.

[important]Apples that are good for baking include Cortlands, Empire, Golden Delicious, Honeycrisp and Ida Red.[/important]

What’s your favourite baking apple?

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