Products used in this recipe
Puffed Apple Pancake
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.
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.
