One of my favourite go-to recipes for a special breakfast or brunch is a puffy baked pancake. While it looks fancy - dramatically puffed and golden - the eggy batter is simple to whisk together and pour into a preheated pan. It cooks up quickly in a hot oven - less work, even, than your standard weekmorning buttermilk stacks.
In the winter, I like to saute apples or pears - even bananas - with butter, sugar and maple syrup; in spring, when the first berries arrive in the produce section, pile them high in the middle of the pancake bowl before topping with whipped cream. Happy Easter!
Puffed Apple Pancake
2 apples or pears, ripe but firm, cored and sliced
1-2 Tbsp. canola oil
1-2 Tbsp. butter
1-2 Tbsp. sugar or honey
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
Preheat the oven to 450°F.
In a large skillet (if you have an ovenproof one, use it), sauté the apples in the oil and butter over medium heat for a minute or two. Sprinkle them with the sugar and cinnamon and cook until they start to turn golden. Remove them from the heat.
Whisk together the eggs, flour, and milk. Don’t worry about getting all the lumps out. Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, pour the sautéed apples into a pie plate and pour the batter over them.)
Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm, sprinkled with icing sugar if you like, with the fruit and a drizzle of maple syrup. Serves 4.