Puffed Apple Pancake Recipe at Epicurious.com

Puffed Apple Pancake Recipe at Epicurious.com

these recipes look good:

* 1 cup whole milk
* 4 large eggs
* 3 tablespoons sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2/3 cup all purpose flour
* 4 tablespoons (1/2 stick) unsalted butter
* 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced


* 3 tablespoons (packed) golden brown sugar
* Powdered sugar (optional)

Preparation

Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

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Whole-Wheat Pancakes with Blackberry Syrup

For pancakes

* 1 1/4 cups whole-wheat flour
* 1/3 cup cornmeal
* 6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups water
* 2 large eggs
* 1/4 cup vegetable oil plus additional for brushing griddle


For syrup

* 1 cup pure maple syrup
* 2 cups blackberries (8 1/2 oz)

Preparation

Make batter:
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.

Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Cooks' note: Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.