Apple Pan Puff
The apples are your only sweetener making this rich and just sweet. The batter puffs up like no one’s business making it nice and light. This recipe comes from the same cookbook as the recipe my pancakes are adapted from. That book is full of awesome recipes! I cook out of it more than any of my other cookbooks.
As egg production gets into full swing we will all be looking for more and more ways to use eggs without becoming totally burnt out on them.
Lets face it, you can only stomach so many scrambled eggs and egg salad sandwiches before the panic sets in.
This sweet recipe is an easy, beautiful change of pace when you are trying to eat up heaps of eggs.
Apple Pan Puff
Adapted from Breakfast in Bed Cookbook by Carol Frieberg, pg 103
Feeds 2 very hungry adults
2-3 apples of your choice. I like Breaburns, the book calls for Granny Smiths one of my least favorite varieties.
¼ cup butter
1/2 cup all purpose flour ~works with whole wheat or a mix or whole wheat and all purpose just fine.
½ cup milk
1 tsp vanilla extract
dash of salt
Preheat your oven to 450 °F. While its heating, cube your apples as you would for apple pie and sauté them with the butter until soft and starting to get translucent.
While the apples are cooking beat your eggs until sooth, then add the flour and beat again until smooth, add the salt vanilla and milk and beat once again, until smooth. You can try mixing it all together but you’ll have to be better at beating than I am to get a smooth batter.
Which you could totally be, just don’t rub it in.
Some of us are upper-body strength challenged, nothing to be ashamed of friends.
Add your apples to a large baking dish or if using ramekins a couple tablespoon to each. Spread your apples out over the bottom and poor the batter on top. For ramekins fill them 3/4 with batter or less. The apples might just poke out, that’s totally fine!
Now you’re going to pop that bad boy in the oven and bake it until it gets all puffy and golden brown, maybe around 20 minutes. To check you can poke it with a butter knife, when the batter is cooked the knife will come out clean.
Now, eat it steaming hot from the oven.
AJ likes to drizzle maple syrup over his but I like mine in all its naked glory. Although it’s most delicious hot out of the oven it’s still tasty cold; I usually snack on left-overs at lunch time.
So there you have it, an easy, beautiful breakfast to use up the last of the apples and the new flush of eggs.
This post is participating in the HomeAcre, Homestead, Inspired Weekends,Real Food Wednesday, Homesteaders, Mostly Homemade Mondays and From The Farm blog hops, check them out to find other great blogs like ours!