Puffed Apple Pancake – a delicious recipe with Eggs, Buttermilk, All-purpose, Salt, Cinnamon, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 425 F.
2
In a bowl, add the eggs, buttermilk, flour, salt, cinnamon and nutmeg and whisk together thoroughly, making sure to eliminate most of the clumps.
3
Melt 1 tablespoon of the butter and coat a pie pan or glass with the butter using a pastry brush (or paper towel). Pour the batter into the buttered pie tin. Place in the oven for 10 to 15 minutes (oven times will vary), making sure that center of the pancake is thoroughly solid and the edges are puffed.
4
While the pancake is cooking, melt the remaining butter in a small frying or saute pan on medium heat. Add the sliced apples and let them saute until soft, about 5 to 10 minutes.
5
Remove the pancake (which will deflate a bit when out of the oven). Top the pancake with the cooked apple. Serve immediately. Enjoy!
6
Recipe adapted from Rockstar Diaries.
454
kcal
Calories
34
g
Fat
36
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole Eggs, 1/2 cups Buttermilk, 1/2 cups All-purpose Flour, 1 dash Salt, and more.
Yes, Puffed Apple Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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