For this week’s Tasty Tuesday, I’d like to share a family favorite recipe from my dear friend Amy’s collection at Recipe of the Week.

Puffy Apple Oven Pancakes
(this serving size is for two, see note at bottom for doubling)


1/2 cup milk
2 tbsp butter or margarine

2 tbsp brown sugar
1/4 tsp ground cinnamon
1 medium Red Barn apple
2 large eggs
1/2 cup flour
1/4 tsp salt

Heat oven to 400 F.
Melt butter in pie plate, 9 x 11 1/4 inches, in oven. Sprinkle brown sugar and cinnamon evenly over melted butter.

Peal and thinly slice apple. Arrange over sugar and cinnamon.

Beat eggs slightly in a medium bowl. Beat in flour, milk and salt until just mixed. Do not over beat or the pancake will not puff! Pour mixture over apples.
Bake 30-35 minutes or until puffy and golden brown. Immediately turn upside down onto serving plate. Serve with maple or Red Barn Apple Syrup for a little extra sweetness.

I have had to double this recipe when cooking for more then just my husband and I. It is a little tricky to still make it puff up but it can be done and even if it doesn’t, it is still delicious. Here are some changes to make when doubling.
Use 1/3 cup butter in a 13 x 9 pan and keep the salt at 1/4 tsp. You can double everything else.