Apple and Cranberry Puffed Pancake

apple cranberry pancake
Sam Jones/Quinn Brein


3 eggs
1/2 cup all-purpose flour
1/2 cup milk
4 tablespoons (1/2 stick) butter, divided
2 Granny Smith apples, cored and sliced
1/2 cup chopped fresh cranberries
1 tablespoon sugar
1-1/4 teaspoons ground cinnamon
confectioners' sugar, for dusting


Preheat oven to 450°F.

In a bowl, thoroughly whisk eggs. Slowly add flour, whisking to prevent lumps. Gradually add milk and whisk to form a smooth batter. Set aside.

In a skillet over medium heat, melt 2 tablespoons of butter. Add apples, cranberries, sugar, and cinnamon. Cook for 15 minutes, stirring occasionally, or until apples are fork-tender.

In a 9-inch pie plate, melt remaining 2 tablespoons of butter. Fill pie plate with apple mixture and top with batter. Bake for 15 to 20 minutes, or until puffed and golden.

Top pancake with a liberal dusting of confectioners’ sugar. Slice into portions and serve immediately.


Makes 4 servings.

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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.?