• Bloom's Baking House


This apple cinnamon puffed pancake is chock full of apples and topped with a cinnamon glaze.


For the pancake:4 tablespoons unsalted butter

1/4 cup brown sugar

2 large apples cored and sliced

1/4 inch thick

5 large eggs

1 cup all purpose flour

1 cup milk I use 1%

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For the Glaze:3/4 cup powdered sugar

1 tablespoon milk

1/4 teaspoon ground cinnamon

More sauteed apples for garnish if desired


Preheat oven to 400 degrees.In a 10 inch cast-iron skillet or non-stick pan melt the butter with 3 tablespoons of the brown sugar. Add the apple slices and cook for 4-6 minutes, stirring occasionally.In a large bowl whisk together the eggs, flour, milk, cinnamon, salt, vanilla and remaining tablespoon of brown sugar.Pour the batter over the cooked apple mixture. Transfer the skillet to the oven. Bake until dark golden brown and puffed around the edges, about 15 minutes.While the pancake is in the oven, make the glaze. Combine the powdered sugar, milk and cinnamon in a bowl and stir until thoroughly combined.After the pancake comes out of the oven, let it cool for 5 minutes (it will deflate a bit). Drizzle the glaze over the pancake and top with additional cooked apples if desired.

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