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May 25, 2009 
I woke up this morning with a craving for breakfast. Now, I love breakfast. It is definitely one of my favorite meals. But when I saw this recipe for Puffed Apple Pancake in the March issue of Delicious, I just could not resist. These pancakes go by a lot of different names: dutch baby, dutch apple pancake, baked apple pancake. They all mean caramelized apples with batter poured over them and baked in the oven. This is Bill Granger’s recipe, and it did not need much fiddling. I cut it in half to serve 2. You can easily double it and use a larger pan.
This comes together fairly quickly, so I recommend that you have everything ready before you start.
Puffed Apple Pancake
Serves 2
Adapted from Delicious magazine, March 2009 edition
2 tsbp unsalted butter
3 small apples, peeled, cored, cut into eights (I used organic Fujis, but he recommends Granny Smith)
1.5 tbs brown sugar
1/2 tsp cinnamon (I used freshly ground)
1/2 tsp vanilla extract
1/2 tbs lemon juice
1/3 cup all-purpose flour (I used organic)
1/2 tsp finely grated lemon peel
1 tsp sugar
2 eggs, slightly beaten
3 oz milk
- Preheat the oven to 425˚
- Melt the butter in an 8 inch ovenproof skillet
- Add the apple and cook for 5 minutes over medium heat
- Add the cinnamon, brown sugar, vanilla, and lemon juice and cook, shaking the pan occasionally, until caramelized
- Mix the flour, lemon peel, sugar and a pinch of salt in a large bowl
- Make a well in the center and add the eggs and milk
- Whisk lightly to combine. It will be lumpy. Don’t overmix
- Pour the batter over the apples and place the pan in the oven
- Bake for 15 minutes, until puffed and golden
- Sprinkle with powdered sugar or demerara. Serve immediately with a dollop of creme fraiche or whipped cream
11 Comments 
apple, Bill Granger, breakfast, Delicious magazine, pancake
cant wait to try this out.. look fabulous!! thanx for sharing 
