This is another recipe that my mother-in-law Anne has added to my repertoire. Having at least one “Puffer” for breakfast while vacationing in Illinois is as expected as Taco Tuesdays are here in California. Over time, Anne and I have slightly adapted this recipe by halving the sugar and adding a few apples and a handful fresh or frozen raspberries to the mix. The final result is delicious, but the heavy nature of it means it might be best to file this under your “sometimes” food category.
2 large or 3 medium apples
1/2 cup frozen raspberries or a handful of fresh ones
1/2 cup butter
1 1/2 cup flour (white, or up to 1/2 cup whole wheat and the rest white)
3 cups milk
1 teaspoon salt
4 tablespoons sugar
1/2 teaspoon vanilla
Heat the oven to 400°F.
Peel and slice apples.
Spread apples, raspberries and 2 tablespoons of water at the bottom of an oven-proof 8×8 pan or deep cast iron skillet.
Bake in the oven until the apples cook, about 5 minutes.
In the meantime, beat the eggs until foamy with a whisk or eggbeater.
Fold in the flour, salt, and sugar gradually while mixing.
Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.
Add the butter to the hot oven dish and as soon as it melts (before it turns brown), pour the batter over the apple and butter mixture.
Bake for about 20-30 minutes or until center is set and sides are slightly browned.
The pancake will puff dramatically but fall after your take it out of the oven.
Serve with a big helping of fresh fruit salad, apple sauce or a little maple syrup.