Jolene's Recipe Journal

I'm going to be honest, I had zero intention of blogging this recipe.  Puff pancakes have been a culinary bucket list thing for me and I had time on a rainy fall morning so I went for it.

First up you melt butter in an ovenproof skillet.  I had just treated myself to a brand new Swiss Diamond skillet so that's what I used.

I used my blender to combine all of the ingredients. It was fast and also made it easy to pour into the skillet. 

It came out beautifully browned and puffy so I snapped a few quick pics. 

I added caramel apple pie filling, topped it with some toasted pecans and took a few more pictures but I really just wanted to eat it while it was warm. It deflated as it cooled but it was still absolutely delicious. 

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Apple Pie Puff Pancake

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Author: Jolene's Recipe Journal

Ingredients

• 1/3 cup butter
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1 cup milk
• Dash salt
• 1 can (21 ounces) caramel apple pie filling
• Toasted nuts, optional

Instructions

1. lace butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir the remaining butter into the batter.
2. Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.
3. Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with nuts if desired. Serve immediately.

Notes

Source: https://www.tasteofhome.com/recipes/apple-pie-puff-pancake/ As of 9/2023 recipe has been removed from the website.

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