Fire up the oven to 450 F and place oven rack in middle position 8* Melt 4 Tbsp of butter in a heavy bottomed 12″ skillet over medium high heat ( use butter if that’s your preference – I’m not big on butter so I soften the apples up in hot water) * Add five peeled cored and thin sliced Granny Smith apples and 1/2 tsp of ground cinnamon when the butter is post foaming or the water is near bubbles * Cook stirring until the apples are quite tender – maybe 15 minutes * Stir in 1/4 cup of honey to blend and cook an additional five minutes * set aside to keep warm while preparing the pancake * Place a 10″ to 12″ cast iron skillet on oven rack * In bowl combine six eggs 1 tsp lemon grated zest, 1 cup whole milk 1 tsp almond extract and 1/2 tsp salt and turn on the stand mixer * Beat the mixture for five minutes or until it is light lemon yellow-thickened and very smooth * Add the flour in thirds – stopping to scrape down the side of the bowl after each addition * Now the hot skillet can be removed from the oven and add the remaining 4 Tbsp of butter before returning to the oven ( I avoid butter and must use olive or coconut oil instead) * Pour the prepared batter into the pan all at once * Quickly return the pan to the oven and bake for fifteen minutes * Reduce the heat to 350 degrees and bake an additional 8 to 10 minutes or until the pancake is puffed and golden brown * Remove from oven and pour the apple filling over the pancake * Place cranberries over the apples – 1 or 2 per square inch * Dust with powered sugar and cut into wedges * Serve while it is still hot – it should serve 4 to 6 people
APPLE CRANBERRY PUFFCAKES
18 Tuesday Jul 2017
Posted Recipes
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