I make a puffy pancake for breakfast that is so good and really easy. You heat up 1/4 cup butter in a 9 inch skillet. Then you mix two eggs, 1/2 cup milk and 1/2 cup flour, leaving the lumps in, and pour that into the skillet when the butter is really hot but not brown yet. That goes into the oven for 15 minutes. It comes out completely puffed up. I sprinkle sugar over the top and put it back in for a couple of minutes. Then I squeeze a lemon over the top right before slicing and serving. So good and best eaten immediately.
Tonight I made a variation for dessert. I sautéed 2 apples in brown sugar and then added them to the batter that I usually make. I also threw in some vanilla and salt for good measure. It came out quite good. Let the pancake sit in the pan a minute to absorb some of the caramel sauce in the bottom before serving. And definitely saute the apple slices on med high for 10 minutes so they take on the caramel taste of the sugar. We had ours with vanilla ice cream, excellent vehicle for it.
2 apples, skinned cored and thinly sliced
4 tbsp brown sugar
1/4 cup butter
1/2 cup milk
1/2 cup flour
1/4 tsp vanilla
1/4 tsp salt
1. Preheat the oven to 425 F.
2. In a large oven safe skillet over medium-high heat, combine ¼ cup butter, 3 tablespoons brown sugar stirring until sugar is dissolved. Add apple slices and cook until evenly coated and tender, about 10 - 12 minutes. Reserve and keep warm.
3. In a medium bowl, whisk eggs, milk, flour, vanilla, remaining brown sugar and salt together. Stir the apple slices into the egg/milk mixture. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Pour the batter into the skillet, then place the skillet into the preheated oven.
4. Bake until puffed and golden, about 15 - 20 minutes. Remove and sprinkle top with sifted confectioners sugar. You can serve this with ice cream, or with yogurt and a small drizzle of honey, maple syrup or some reduced, thickened apple liqueur.