Delaware Department of Agriculture - Making A Puffy Apple Pancake
It’s apple picking season on Delmarva and we have some beautiful ones in the DelmarvaLife Kitchen. Chief of Community Relations with the Delaware Department of Agriculture‘s Delaware Grown program, Stacey Hofmann shows us how to make a Puffy Apple Pancake.
Puffy Apple Pancake
2 Tbsp butter
2 Tbsp brown sugar
½ tsp ground cinnamon
1 medium apple (Gala, Fuji), cored, peeled, sliced
2 large eggs
½ cup milk
¼ tsp salt
Preheat oven to 400°F. Melt butter in a 9-inch pie plate.
Remove from oven, brush butter on sides of pie plate. Sprinkle brown sugar and cinnamon on bottom of pie plate. Arrange thinly sliced apples over sugar.
In a bowl, whisk together eggs, milk, and salt. Pour over apples.
Bake for 30-35 minutes or until puffy and deep golden brown.
Remove from oven and immediately loosen edge of pancake. Turn upside down on to plate.
Handling & Storage
Apples should feel firm to the touch and be free of bruises.
Place apples in a plastic bag and refrigerate in the crisper for up to a month.
Do not peel or slice an apple until ready to use or it will begin to brown. Dip slices into lemon juice to slow down the browning process.