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Apple Puff Pancake Recipe

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"For a light breakfast, lunch or brunch entree, this fluffy baked pancake is very little fuss," assures Sharon Emery , New Burnside, Illinois. "It's economical too."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 Eggland's Best Eggs
  • 1/2 cup 2% milk
  • 1 tablespoon butter, melted
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup apple jelly
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

1 serving (2 pieces) equals 476 calories, 13 g fat (6 g saturated fat), 236 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned.
  2. Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture. Yield: 2 servings.
Originally published as Apple Puff Pancake in Taste of Home December/January 2001, p11

Nutritional Facts

1 serving (2 pieces) equals 476 calories, 13 g fat (6 g saturated fat), 236 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 1 g fiber, 12 g protein.

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