Skip to main content

Apple Pie Puff Pancake


I'm going to be honest, I had zero intention of blogging this recipe.  Puff pancakes have been a culinary bucket list thing for me and I had time on a rainy fall morning so I went for it.


First up you melt butter in an ovenproof skillet.  I had just treated myself to a brand new Swiss Diamond skillet so that's what I used.

I used my blender to combine all of the ingredients. It was fast and also made it easy to pour into the skillet. 

It came out beautifully browned and puffy so I snapped a few quick pics. 

 

I added caramel apple pie filling, topped it with some toasted pecans and took a few more pictures but I really just wanted to eat it while it was warm. It deflated as it cooled but it was still absolutely delicious. 

*************

Apple Pie Puff Pancake

Apple Pie Puff Pancake
Author: Jolene's Recipe Journal

Ingredients

  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup milk
  • Dash salt
  • 1 can (21 ounces) caramel apple pie filling
  • Toasted nuts, optional

Instructions

  1. lace butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir the remaining butter into the batter.
  2. Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
  3. Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with nuts if desired. Serve immediately.

Notes

Source: https://www.tasteofhome.com/recipes/apple-pie-puff-pancake/ As of 9/2023 recipe has been removed from the website.

Recommended Products:

Blendtec Total Classic Original Blender

Other recipes you may enjoy:

Baked Blueberry Ginger Pancake

Maple Apple Baked Oatmeal

puff pancake, apple
Dessert, breakfast, brunch
American

 

 

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.
10 comments
Read more