Doctor's Review: Medicine on the Move

August 21, 2017

© Susie Cushner

Bookmark and Share

Puffy oven apple pancake

Large and puffy baked pancakes are popular throughout Europe; this one is from Finland. The proportion of eggs, milk and flour varies from one recipe to another. It puffs up to make a golden, crusty cradle that can be filled with fruit or berries. A 17-inch (43-cm) slope-sided paella pan is perfect for baking the pancake.

For the pancake:
1½ c. (375 ml) all-purpose flour
1½ c. (375 ml) milk
6 large eggs
1 tbsp. (15 ml) sugar
1 tsp. (5 ml) salt
½ c. (115 g) butter (or 1 stick)
For the filling:
2 large Golden Delicious or Granny Smith Apples, peeled and sliced
2 tbsp. (30 g) butter
¼ c. (60 ml) light or dark brown sugar
whipped cream for serving (optional)

In a bowl, whisk together the flour, milk, eggs, sugar and salt until no lumps remain. Let stand for 30 minutes. (You can mix the batter the night before, cover and refrigerate. Remove from the refrigerator when you begin preheating the oven.)

Preheat the oven to 450°F (230°C). While the oven preheats, place a large slope-sided baking pan or ovenproof skillet into the oven and add the butter. When the butter is melted, remove from the oven.

Pour the pancake mixture into the heated pan and return to the oven. Bake the pancake for 15 to 20 minutes, until the edges are puffed high and golden.

While the pancake bakes, in a medium skillet, sauté the apples in the butter until tender, 5 to 10 minutes. Add the brown sugar and stir until dissolved. Transfer to a serving bowl.

To serve the pancake, be sure guests are at the table when you bring it in, as it will slump quickly. Cut the pancake into quarters, and fill each serving with sautéed apples. Pass the whipped cream on the side, if desired. Serves 4.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

Comments

Post a comment