The recipe I’ve made for years is from The Vegetarian Epicure by Anna Thomas. If you google “puffed pancake” you will find many variations. Below is a combination of several.

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Name: Puffed Pancake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 large Eggs; 3/4 cup milk (I use half 2% and half fat free); 3/4 cup white flour; 1/2 teaspoon salt (optional); 1 tablespoons butter (unsalted preferred); 2 tart fresh Granny Smith apples peeled and thinly sliced

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INGREDIENTS

3 large Eggs
3/4 cup milk ; (I use half 2% and half fat free)
3/4 cup white flour
1/2 teaspoon salt ; (optional)
1 tablespoons butter ; (unsalted preferred)
2 tart fresh Granny Smith apples ; peeled and thinly sliced

Servings

INSTRUCTIONS

The recipe below is for one deep dish pie plate or one large pie plate. You can double the recipe for two deep dish pie plates, two large pie plates, or one 13” x 9” baking dish.

Preheat the oven to 450 degrees. Place butter in dish and melt in oven. When melted, remove from oven and add apples (if you like, you can sprinkle with cinnamon and sugar; I leave them plain). Return to oven until butter sizzles but does not turn brown.

In the meantime, beat together the eggs, milk, flour, and salt until very smooth.

Remove the dish from oven and immediately pour batter into hot dish and place back in oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 5-10 minutes. The pancake should be light brown and crisp. It will fall when removed from the oven.

Serve it hot with confectioners sugar and lemon wedges, fresh fruit, jam or preserves, or cinnamon-sugar.

NOTES

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Puffed Pancake

3 large Eggs
3/4 cup milk (I use half 2% and half fat free)
3/4 cup white flour
1/2 teaspoon salt (optional)
1 tablespoons butter (unsalted preferred)
2 tart fresh Granny Smith apples peeled and thinly sliced

The recipe below is for one deep dish pie plate or one large pie plate.  You can double the recipe for two deep dish pie plates, two large pie plates, or one 13” x 9” baking dish.

Preheat the oven to 450 degrees.  Place butter in dish and melt in oven.  When melted, remove from oven and add apples (if you like, you can sprinkle with cinnamon and sugar; I leave them plain).  Return to oven until butter sizzles but does not turn brown.

In the meantime, beat together the eggs, milk, flour, and salt until very smooth.

Remove the dish from oven and immediately pour batter into hot dish and place back in oven.  After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 5-10 minutes.  The pancake should be light brown and crisp.  It will fall when removed from the oven.

Serve it hot with confectioners sugar and lemon wedges, fresh fruit, jam or preserves, or cinnamon-sugar.

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 4

Calories: 341
Calories from Fat: 100 (29%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.4g
Cholesterol 325.8mg		100 %
Sodium 132.2mg		5 %
Potassium 270.3mg		7 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 42.7g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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