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.


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)


ADULT: Preheat the oven to 450°F.

ADULT ASSISTANCE: Core and slice the apples or pears.

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.

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

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.

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.

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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