Since we usually have our big meal at lunch time, dinner is often just a pizza or something lighter. But usually two or three times a week, we have what we like to refer to as dessert for dinner. Most members of the family have a sweet tooth so having dessert for dinner is not a problem for them. One of the recipes I like that is easy, and tasty as well, is a puff pancake. This recipe is versatile since I can use either apples or peaches (both of which we grow) to vary the taste of this recipe. Both the apple and peach version went over well with my taste testers. Despite the name pancake, it isn’t cooked like pancakes but, rather, is baked in the oven. The batter used for the recipe is very similar to a pancake recipe though.  

Puff Pancake Recipe

Ingredients:

• 1/2 cups milk
• 3 eggs
• 1 tsp. vanilla
• 1/2 cup flour
• 1/2 tsp. cinnamon
• 1 tbsp. sugar
• pinch of salt
• 1 apple or 2 peaches, peeled and thinly sliced
• 2 tbsp. butter

Preheat oven to 425 degrees. Place butter in 9″ pie pan and melt the butter in the oven. When butter is melted arrange fruit in the pan. Mix the remaining ingredients and carefully pour into the hot pan. Sprinkle with brown sugar and extra cinnamon if you desire. Bake for 15-20 minutes or till puffed and golden. The pancake does fall after it is removed from the oven. Serve with maple syrup if you like.

My notes:

• This recipe is designed for a 9″ pie plate. I cook in large quantities so I make it in a 13×9 pan. In that case, you simply need to double the recipe.
• We like lots of fruit in our desserts. As you can see, the original puff pancake recipe calls for a small amount of fruit (at least in our opinion). I added a lot more fruit when I made it and it was wonderful.