Every other week in the summer, I fix my daughter a puff pancake with fresh berries. I use my cast iron skillet,and we shimmer organic raw sugar over the berries when finished to give it a little extra sweetness, plus I prefer the texture. Well, last night, as the snow fell, I kept coming back to the puff pancake for Sunday breakfast, but alas, no berries. My eyes caught the bag of green apples and the things that make me go mmmmmmmmmm.
Being the good Appalachian girl I am, I always have apples on hand. I have been known to open a can of cooked apples for what we call "fried apples", but my kids and I like it better when I simmer butter, sugar, and green apples. In the winter, I often add cranberries and serve it over pancakes. Well, the question loomed, "How can I mix the two?"
My experiment began like this: Basic Puff Pancake recipe from Betty Crocker's Cookbook for Women, page 42.
2 Tablespoons of butter melted in a glass 9 inch pan
3 eggs or 6 egg whites
1/2 cup of all purpose flour
1/2 cup fat free milk
1/4 tsp. salt
Whisk eggs and then beat in the rest of the ingredients until mixed. I added a sprinkle of vanilla on a whim. Do not over beat. Bake at 400 for 30 minutes.
I took the basic recipe and layered green apples in the batter. Sprinkled sugar and cinnamon on the top.
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