Recipe for Apple and Cranberry Puffed Pancake | Almanac.com

Apple and Cranberry Puffed Pancake

Photo Credit
Sam Jones/Quinn Brein
Makes 4 to 6 servings.
Preparation Method
Greenwoods Gate Bed and Breakfast Inn, Norfolk, Connecticut
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Looking for ways to enjoy fresh cranberries during their short season? Try our Apple and Cranberry Puffed Pancake recipe! Tangy cranberries and tart apples (or sweet, if you prefer) add loads of flavor to this fluffy pancake. Attractive and easy, this will be a hit with kids as well as adults. It’s great for using up cranberries from holiday cooking, too. 


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 pie plate, add remaining 2 tablespoons of butter. Put into oven to melt. Remove from oven and add 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.

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