Friday, October 12, 2012

Caramelized Apple-Stuffed Pancake

Caramelized Apple-Stuffed Pancake
On busy mornings, Puff Pancakes are a favorite to make.  I love them because they are so easy, quick, and delicious.  A puff pancake is basically one big pancake you can fill with fruit or just dust it with confectioners' sugar.  I usually fill mine with fruit and a dusting of powdered sugar.
This morning, I made a pancake stuffed with caramelized apples- perfect for fall .  You start by heating a large cast iron skillet in a hot oven. While the pan is heating, you prepare the pancake batter which consists of eggs, flour, salt, milk, sugar, and vanilla extract. The batter is similar to a popover batter  Whirl the ingredients together in a blender and set aside.  You then cook the apples in butter with fresh ginger, lemon juice, and sugar until they are soft.  Melt some butter in your hot skillet, pour in the batter and bake.  When the pancake is done, place it on a plate and fill half with the apples.  Fold the other half over the apples, dust with confectioners' sugar and serve.  It is that easy.  Your family will have a delicious and nutritious breakfast to begin their day:)

Caramelized Apple-Stuffed Pancake
From Women's Day Magazine


2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
3 tablespoons unsalted butter
4 Gala or Braeburn apples (about 2 pounds) cored and cut into 1/2 inch - thick wedges
1 tablespoon fresh lemon juice
1 (1-inch) piece fresh ginger, cut into matchsticks
Confectioners' sugar, for serving


1. Heat oven to 425 degrees F. In a blender, puree the eggs, milk, flour, vanilla, salt and 1 tablespoon granulated sugar until combined;  set aside.
Eggs, Milk, Flour, Vanilla, Salt and Sugar
Ingredients Blended Together
2. Place a 12-inch cast-iron or oven-safe skillet in the oven to heat up.
3. In a large skillet, melt 2 tablespoons butter over medium heat.  Add the apples and cook, stirring occasionally until the apples are just beginning to brown, 2 minutes.  Add the remaining 3/4 cup granulated sugar.  Stir in the lemon juice and ginger.  Cook until just tender and the juices slightly thicken, 5 to 6 minutes.
Apples in Butter
Apples, Sugar, Lemon Juice, Ginger
4. Carefully remove the skillet from the oven and add the remaining 1 tablespoon butter.  Once the butter has melted, pour in the batter.  Return this to the oven and bake until puffed and golden, 10 to 12 minutes.  Transfer to a plate, spoon apples over half the pancake and fold over.  Sprinkle with confectioners' sugar, if desired, and serve immediately.

Serves 4

Melted Butter

Out of Oven and Puffy

Apples on Half of Pancake


Ready to Eat


  1. Geraldine, your Caramelized Apple-Stuffed Pancake looks like delicious comfort-style food at its best! Apples, caramel and pancakes all together in one dish always sound divine!

    Have a great weekend!

  2. I've been meaning to try making puffy pancakes for a long time. Yours look great and the apple filling sounds fantastic. I think weekend brunch for tomorrow is decided!

  3. Yum! I may have to make this for dinner it looks so good!

  4. I don't think I have ever had a stuffed pancake. This looks fantastic. Caramelized applies - Mmmm...!

  5. I love Dutch babies and baked pancakes - but I would have never thought of stuffing them! It looks like the perfect weekend breakfast, Geraldine. :-)

  6. This apple pancake looks so delicious! A perfect way to start a fall morning!!

  7. What a delicious breakfast! Next time you're making these, you may find me at your door!!!!

  8. A wonderful breakfast to wake up to!