Apple and Cranberry Puffed Pancake

apple cranberry pancake
Sam Jones/Quinn Brein


3 eggs, room temperature
1/2 cup all-purpose flour
1/2 cup milk
4 tablespoons butter, divided
2 medium-size Granny Smith apples, sliced (or 1 Red Rome and 1 Granny Smith)
1/2 cup chopped fresh cranberries
1-1/4 teaspoons ground cinnamon
1 tablespoon granulated sugar
lemon juice (optional)
confectioners' sugar



Preheat oven to 450˚F. In a medium-size bowl, thoroughly whisk the eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.

In a medium-size skillet, melt 2 tablespoons butter, then add the apples, cranberries, cinnamon, and granulated sugar. Cook over medium heat until the apples are fork tender, about 15 minutes.

In a 9-inch pie plate, melt the remaining 2 tablespoons butter, being careful not to burn it (or spray with a nonstick cooking spray). Fill the plate with the apple mixture and top with the batter. Bake for 15 to 20 minutes or until puffed and golden.

Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of confectioners’ sugar. Slice into portions and serve immediately.



Serves 2 to 4.

Reader Comments

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Wow that sounds heavenly. Can

Wow that sounds heavenly.
Can I make with bread crumbs.ike Ezikel Bread Bread crumgs, the Cimnnimon type.
It has less surgar.
and use something like splenda for the surgar.?