I’ve wanted to make a puffed apple pancake for some years now. Not months. YEARS.
Yesterday I was determined to not wait any longer, and got to the task of making it before catching up with Alana and venturing down to the Monet exhibition; which is amazing, you should go check it out before it closes. Even just go see the chiming bowls in the foyer of the NGV.
Getting up early wasn’t a problem as my body clock thinks I should get up even earlier than I do during the week. It’s annoying and great at the same time, as I can get so much done before the alarm I’ve set to have a so called sleep in goes off.
Instead of just doing a puffed apple pancake, I decided to add some frozen berries I had lurking around the freezer. Not only do they give a bit of colour, they also add an extra flavour. I highly recommend you squeeze some lemon juice over the whole thing before devouring it, as it brings a nice sharp zing the dish really needs. If you want to have this for dessert, add a scoop of ice-cream, but ice-cream that early in the morning just isn’t for me!
- 3 tablespoons butter
- 1/4 cup packed light brown sugar
- 1/8 teaspoon cinnamon
- 1 sweet apple, peeled and sliced
- handful of fresh or frozen mixed berries
- 3 eggs
- 1/4 teaspoon salt
- 1/2 cup plain flour
- 1/2 cup milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon icing sugar
- Preheat oven to 220°. Melt butter in an ovenproof frying pan over high heat. Add brown sugar and cinnamon, swirling to combine. Add apple and cook until just starting to soften, about 3 minutes.
- Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture into pan, top with berries and bake until puffed and brown, about 15 minutes.
- Sprinkle with lemon juice and powdered sugar.