Puffy Apple Pancake
Serves 4

From the Book Breakfast with Beatrice

This basic pancake has been a family favorite of ours for years. I grew up thinking it was Finnish, only to find out that almost every nationality claims a puffy oven pancake as its own. Sometimes we bake it without the apples and then add fresh fruit to the center of the big, puffy shell that it forms. This is a great Sunday morning brunch dish.


For Pancake
¾ Cup (3 to 4 large) eggs, beaten
¾ Cup Milk
¾ Cup All-Purpose Flour
1 Tbsp. Sugar
¼ Tsp. Salt
2 Tbsp. Butter
2 Medium Tart Cooking Apples, peeled, cored, and thinly sliced

For Serving
Confectioners’ Sugar
Slightly Sweetened Whipped Cream
In a bowl or blender, measure the eggs, milk, flour, sugar, and salt. Mix until flour is incorporated and the batter is smooth. Let stand for 30 minutes.

Preheat the oven to 450°F.

Put the butter into an 11-inch ovenproof skillet or shallow baking pan (preferably with sloping sides). Place in the oven as the oven heats. When the butter is melted, pour the batter into the hot pan. Cover the batter with the apple slices.

Bake for 15 minutes or until the pancake is puffy and brown around the edges. Dust with the confectioners’ sugar and cut into quarters to serve. Pass the whipped cream at the table.