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 (or 1 Red Rome and 1 Granny Smith)
1/2 cup chopped fresh cranberries
1 tablespoon sugar
1-1/4 teaspoons ground cinnamon
confectioners' sugar, for topping


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 butter, then add apples, cranberries, cinnamon, and sugar. Cook for 15 minutes, or until apples are fork tender.

In a 9-inch pie plate, melt the remaining 2 tablespoons butter, being careful not to burn it. Fill pie plate with the apple mixture and top with the 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.

Reader Comments

Leave a Comment

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.?