Puffed Apple Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4
Breakfast
Brunch
Bake
Kid-Friendly
Quick & Easy
Apple
Bon Appétit
Massachusetts
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
Small Plates
- 2 tablespoons lemon juice
- 3/4 cup all purpose flour
- maple syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 4 large eggs, beaten to blend
- 3/4 cup milk (do not use lowfat or nonfat)
- 1 golden delicious apple, peeled, cored, thinly sliced
- 1/4 cup firmly packed dark brown sugar
Preparation Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.
