Puffed Apple Pancake

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Yield: 12 Servings (12 oz.)

Yield: 12 Servings (12 oz.)

Loaded with tender, flame-roasted Fuji apples and baked into a fluffy, slightly-sweet pancake—this rustic dish earns a top spot on breakfast menus.

Pancake Mixture:

Ingredient	Weight	Measure
Eggs, large		18 count
Milk, whole	30 fl. oz.
Flour	13 oz.
Sugar	5 oz.
Vanilla extract	1/2 fl. oz.
Salt		1 1/2 tsp.
Cinnamon, ground		1 tsp.

Apple Mixture:

Ingredient	Weight	Measure
Butter	12 oz.
Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples	72 oz.
Powdered sugar		as garnish

Preparation Instructions:

Step 1

Preheat convection oven to 375˚F.

Step 2

Beat the eggs in a large stainless bowl. Whisk milk into the eggs. Gradually whisk in the flour and sugar, beat until smooth. Stir in the vanilla, salt, and cinnamon. Refrigerate until needed.

Step 3

For each serving, heat 1 oz. of butter in an 8-inch non-stick, oven-proof sauté pan over medium heat. Coat the pan well with melted butter.

Step 4

Pour 6 fl. oz. of the batter into the pan. Arrange 6 oz. of the roasted Fuji apples in the batter. Place in a 375°F convection oven for 10-12 minutes or until the pancake batter is puffed and lightly browned. Slide the pancake from the sauté pan onto a serving plate and sprinkle with powdered sugar.