Puffed Apple Pancake

This crunchy, billowy pancake takes just a few minutes to whisk together. Sturdier fruits such as apples and pears can be sautéed first and baked right into the pancake or set aside to be served on top; fragile fruits like berries are better served in the hollow of the finished pancake, which rises even more dramatically when the batter is baked on its own.


INGREDIENTS:

2 apples or ripe, firm pears (or try fresh berries or sliced bananas)
1 tbsp canola oil
1-2 tbsp butter
2 tbsp sugar or honey
pinch cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
Maple syrup or vanilla yogurt for serving (optional)

DIRECTIONS:

ADULT: Preheat the oven to 450°F.

ADULT ASSISTANCE: Core and slice the apples or pears.

ADULT ASSISTANCE:
In a large skillet (ideally an ovenproof one, such as cast iron), heat the oil and butter over medium-high heat. When the butter starts to foam, sauté the apples or pears for a minute or two.

ADULT ASSISTANCE:
Sprinkle with the sugar and cinnamon and cook until they start to turn golden. Remove from the heat and set aside.

CHILD:
Crack the eggs into a medium bowl. Measure and add the flour and milk and whisk it all together. Don’t worry about getting all the lumps out.

ADULT:
Pour the batter over the apples in the skillet and put it in the oven. (If you don’t have an ovenproof skillet, transfer the sautéed apples to a greased pie plate and pour the batter over them.) The apples will bake straight into the pancake, but it won’t rise quite as high with the fruit inside.

OPTIONAL METHOD: Transfer the apples to a bowl and set them aside to serve on top, then pour only the batter into the hot pan and put it in the oven.

ADULT:
Bake for 20–25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm topped with the sautéed apples or pears, a drizzle of maple syrup or dollop of vanilla yogurt.

Serves 4.

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