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- 1 teaspoon vanilla extract
- 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)
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.
- 2 tablespoons lemon juice
- 4 cups water
- 4 Granny Smith apples - peeled, cored and sliced
- 2 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 (17.25 ounce) package frozen puff pastry sheets, thawed
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.
Notes about this recipe
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Preheat the oven to 220C. Melt the butter in a 25cm frying pan with an ovenproof handle. Add the apples and cook for 5 minutes over medium heat. Add the brown sugar, vanilla and lemon juice and cook, shaking the pan occasionally, until the sugar has dissolved.
Mix the flour, salt, lemon zest and sugar in a large bowl, make a well in the centre and slowly add the eggs and milk, whisking lightly to combine (don't worry too much about lumps). Pour the batter evenly over the apples (it's fine if the apples show through). Put the pan in the oven and cook for 15 minutes until puffed and golden. If your pan is shallow, place a baking tray underneath to catch any drips. Serve immediately with yoghurt.
Recipes from Holiday, by Bill Granger, Murdoch Books, $49.95 (HB) as featured in Epicure, The Age, 29th of January 2008.
Puffed Apple Pancake
A pancake so easy and good-tasting, you’ll never use a griddle again.
- 2 whole Eggs
- ½ cups Buttermilk
- ½ cups All-purpose Flour
- 1 dash Salt
- 1 dash Cinnamon
- 1 dash Nutmeg
- 2 Tablespoons Butter Or Earth Balance Butter, Divided
- 1 whole Sweet Apple, Cored And Sliced
Preheat the oven to 425 F.
In a bowl, add the eggs, buttermilk, flour, salt, cinnamon and nutmeg and whisk together thoroughly, making sure to eliminate most of the clumps.
Melt 1 tablespoon of the butter and coat a pie pan or glass with the butter using a pastry brush (or paper towel). Pour the batter into the buttered pie tin. Place in the oven for 10 to 15 minutes (oven times will vary), making sure that center of the pancake is thoroughly solid and the edges are puffed.
While the pancake is cooking, melt the remaining butter in a small frying or saute pan on medium heat. Add the sliced apples and let them saute until soft, about 5 to 10 minutes.
Remove the pancake (which will deflate a bit when out of the oven). Top the pancake with the cooked apple. Serve immediately. Enjoy!
Puffed Apple Pancake
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon, divided
1/4 cup butter
3 medium apples, cored and cut into 1/4-inch slices
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
Powdered sugar for dusting
Combine the brown sugar and 1/4 teaspoon of the cinnamon in a small bowl and set aside.
In a deep, ovenproof 10-inch pan (or a shallow, ovenproof 12-inch pan) over medium heat, melt the butter. Add the apples and stir to coat. The apples should just fill the pan to the top. Sprinkle half the brown sugar over the apples and cook until tender, 8 to 10 minutes, stirring occasionally.
Meanwhile in a medium bowl, whisk the eggs and milk until well combined. Whisk in the flour and the remaining 1/4 teaspoon cinnamon until smooth.
Pour the batter evenly over the apples and sprinkle the remaining brown sugar on top.
Transfer the pan to the oven and bake until the pancake is puffed and golden brown, about 20 minutes. Serve the pancake in the pan with a dusting of powdered sugar.
In a bowl, combine 3 tbsp sugar and 1/2 tsp cinnamon. Add the apple slices and toss to coat evenly. Set aside.
In another bowl, whisk together the milk, eggs, remaining sugar, vanilla, salt, and remaining cinnamon. Add the flour and whisk until batter is smooth. Set aside.
Place the butter in a large skillet or in a 9″ x 13″ baking dish. Place skillet in the oven until the butter melts, about 5 minutes. Remove from oven. Place the apple slices in overlapping circles on top of the melted butter, pouring any excess juices from the apples on top. Return skillet to the oven and bake until the apples soften a bit and begin to brown, about 10 minutes. Remove from oven.
Pour the batter over the baked apples and sprinkle with brown sugar. Bake the pancake until puffy and brown, about 15 – 20 minutes. Sprinkle with powdered sugar.
Puffed Apple Pancake
The weather has been weird this year, as is evidenced by my children wearing shorts for apple picking because it was in the high 80s that day. Last year when we went “apple picking” the apples were completely gone, we were all wearing puffy vests, and the damp coldness of the corn maze was enough to make me even less amenable to the thought of getting lost with a then-2-year-old in a parking lot of corn.
We definitely did some damage apple picking this year and came home with a few different varieties. One kind I don’t believe I’d tried before, but became a quick favorite, was Ida Red. It’s both sweet and tart, which makes it great for snacking on and baking, in my opinion. We used a couple in this puffed apple pancake, which was a big hit with everyone. Thanks to its shape and texture, it’s almost like eating a light cake for breakfast. And what is breakfast food, really, if not dessert masquerading as acceptable first-meal-of-the-day fare?
This takes a little longer than our usual breakfasts (ahem: cereal) but it’s really easy and not very time consuming, especially since most of the time is inactive baking time. And it’s good. Reeeally good. Tom was out for a run as this got out of the oven and it was a struggle for the rest of us to make sure we saved some for him.
As an aside, I have some exciting news! This will likely be the LAST post in this blog’s current format! Starting with the next post, you will see a brand new design and a way more functional site. I can’t wait for you to see it!
- 6 large firm apples
- 3/4 Cups each: granulated sugar, packed dark brown sugar
- 4 Teaspoons ground cinnamon
- 2 Cups skim milk
- 8 large eggs
- 2 Cups all-purpose flour
- 1/4 Teaspoon salt
- 6 Tablespoons unsalted butter
- Powdered sugar or maple syrup
Peel, slice in half and core the apples.
Mix apples, sugars and cinnamon in a large bowl.
Put the milk and eggs into a blender blend to mix.
Add the flour and salt blend briefly to moisten the flour. Do not overmix.
Heat 2 large (10-inch), heavy, ovenproof skillets over medium heat until hot.
Add half of the butter to each pan allow butter to melt (watching so it doesn’t burn).
When melted, divide the apple mixture between the pans.
Cook and stir until apples are slightly softened and the sugar mixture creates a thickish syrup, 5 to 10 minutes.
Remove skillets from the heat arrange the apples so they evenly cover the skillet bottoms.
Slowly pour the batter over the apples, dividing it evenly between the pans. Do not stir.
Immediately transfer skillets to hot oven.
Bake until pancakes are puffed and golden, 20 to 25 minutes.
The pancakes will deflate as they cool, so serve immediately. (You can leave them in the turned-off oven for a few minutes.)
To serve, cut into large wedges and flip each wedge over onto the plate so the caramelized apples are on the top. Pass powdered sugar or syrup.
Dutch Puffed Apple Pancake
It's been another one of those days, so food has been very utilitarian if we get any at all. Luckily for you, though, some new friends invited us over for brunch last weekend, and they made us this oven pancake. It's full of fruit and nuts and is a wonderful, well-rounded breakfast.
It's from an issue of Bon Appetit, as far as I can tell. I make something similar without all the stuff in it for a really simple breakfast, but this is something special.
You start by turning on the oven, to 425 degrees. As it's preheating, you put 1/4 cup butter in a pie plate in the oven. When the butter has melted, you arrance a peeled and thinly sliced apple in the bottom of the pie plate. Sprinkle with 1/2 cup chopped walnuts and return the pie plate to the oven (you want the apples to soften in the oven a bit, about 5 minutes, before adding the batter). In a separate bowl, whisk 4 eggs, 1 cup milk, 2/3 cup flour, 2 tablespoons sugar, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Stir in 1/2 cup dried cranberries. Take pie plate from oven and pour in the batter sprinkle with brown sugar. Bake until puffed and slightly browned, about 25 minutes.