Apple Puff Pancake

I have several of Sheila Lukins’ cookbooks and love them. In fact one of my very first cookbooks was a gift from a wonderful family I knew during my college days in the US – it was “The New Basics Cookbook” and inscribed inside was “all the cookbook you will ever need”.  Clearly it wasn’t, as I now have over a hundred cookbooks on my shelves and a wishlist that grows larger by the day, but I think that book started it all.

This recipe is from Sheila Lukins’ “U.S.A” cookbook (p.29) in the aptly named Pancakes, Waffles and Sides chapter. We love pancakes in this house but it always feels like your eating in turns as a pancake is cooked. This Apple Puff Pancake sorts out that problem as it is baked in the oven and served puffed and golden to share. The combination of apples and cinnamon is always a winner. I tweaked the recipe slightly by adding less butter to the apples and using only 1/2 teaspoon of cinnamon and cooking the apple mixture longer. The recipe serves four but it is so good that I might try doubling it so that there is some for seconds because everyone wanted more.

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This would be a good dish for a brunch so going to see if it works as a make ahead dish by making the apple mixture and pancake batter in advance and holding them in the fridge to throw together and bake later. . I know it has to cook and be eaten immediately but wondering if the prep can be done in advance…

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The dish I chose was too large and the batter spread too thin – resulting in less Puff. Next time, if I don’t double the recipe I will use a deep dish pie pan (which is what the recipe calls for).

The golden puff of the pancake is similar to a Yorkshire pudding but it deflates a little as it comes out of the oven so you definitely want to serve and eat immediately. My favourite part is the clafouti textured pancake you get in the middle with all the wonderful cinnamon-y apples.

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