APPLE CRANBERRY PUFFED PANCAKES
Discovered on another site, this is a specialty recipe served at the Greenwoods Gate Bed and Breakfast Inn in Norfolk, Connecticut. I haven't yet tried it, but given my love of cranberries I know I'll be making this soon!
Provided by Lynne M
Categories Breakfast
Time 45m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
- In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
- In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture, and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
- Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.
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