Apple Puffed Pancake

Sunday morning breakfast should be divine every now and then, don't you think?  I stumbled across this fantastic recipe a few weeks ago at DigginFood (an essential organic gardening website with some great simple recipes).  I have the same problem as Willi at DigginFood, I have too many eggs this time of year, so I am always on the lookout for recipes that use up as many as possible.  This one is a winner in my book, because it calls for five eggs and because it is tasty and simply delightful!

This is one of those easy and fun to cook recipes.  The kids love to watch it cook, it puffs up to this enormous pancake creeping it's way up the sides of the pan.  It's kind of like a science experiment but with tasty benefits!  My hubby loves it with maple syrup whipped cream, I think it's divine just sprinkled with cinnamon and powdered sugar.  I am sure that you will find your own favorite way to prepare it, but however you do it, you will surely enjoy it!

APPLE PUFFED PANCAKE

Adapted from Farm Chicks in the Kitchen and from Willi Galloway

Ingredients:

1/4 cup (1/2 stick) butter

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp ground cardamon

1 apple

5 eggs

1/2 cup flour

1/2 cup strongly brewed chai tea (trust me on this one)

1 tsp vanilla

dash of salt

powdered sugar

Method:

Preheat the oven to 425ºF.  Place the butter, brown sugar, cinnamon and cardamon in the center of a cast iron skillet and then set in the oven until the butter melts and becomes bubbly (about 3-5 minutes).  

Meanwhile, core the apple and slice it paper thin using a mandolin or a very sharp knife.  (I slice mine 1/16-inch thick on the mandolin - I love the paper thin slices of apple.)  Combine the eggs, flour, tea, vanilla and salt in a blender and blend until smooth (about 30 seconds).  I have been mixing mine by hand in a small bowl with a whisk.  Just mix until it is mostly smooth.  

Take the skillet from the oven and tilt it back and forth to coat the sides with butter.  Layer the apple slices over the butter and put back in the oven for about two minutes.  Then pour the batter over the apples and bake until the pancake pulls away from the sides of the pan and is puffed and lightly brown on top, about 18 minutes.  Sprinkle with powdered sugar and cinnamon.  Serve warm.  

For Maple Syrup Whipped Cream:

Combine 1/4 cup whipping cream and 1-2 tbsp maple syrup (depending on how sweet you like it) in a small bowl.  Beat until soft peaks form.  Scoop over the pancake and enjoy!