Description
Pears, plums, berries, under-ripe bananas, etc. Can be substituted for the apples-depending on the season. Muscovado replaced plain ol' brown sugar, honey for maple syrup, heavy cream for milk, one teaspoon ground cinnamon in original recipe was replaced with recipe #266688-in my lame attempt to "anglicize" the recipe. For our small family, this recipe was cut in half (although with the same amount of fruit) and i also baked the pancake in an eight inch cast iron skillet instead of a pie pan. Puffy pancake pulls double duty as both a breakfast entree and dessert. Local recipe.
Ingredients
- Unsalted Butter
- Muscovado Sugar
- Mixed Spice
- Apple
- Eggs
- Heavy Cream
- All-purpose Flour
- Salt
- Maple Syrup
Instructions
- Heat oven to 425 degrees
- Place the butter, brown sugar and cinnamon in an 8-inch cast iron skillet or a 9-inch glass pie plate
- Heat in the oven until the butter is melted and bubbly 5 minutes
- Remove from the oven, stir well and mix in the apple slices
- Return to the oven and bake for 2 minutes
- Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy 1 minute
- Pour over the apple mixture
- Bake until the cake is puffed and the center is set 18 to 20 minutes