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This recipe comes from my Treasury of Mennonite Recipes Cookbook.
Difficulty: Easy
Servings: 4
Prep Time: 30 minutes Cook Time: 20 minutesIngredients
1/2 cup butter
8 eggs
1 cup milk
1 cup half and half (or use all milk)
1/2 teaspoon vanilla
2 cups flour
1/4 cup sugar
1 can pie filling, your choice
Directions
Preheat oven to 425 degrees. Put butter in a 12 inch cast iron pan and place in the oven to melt. The pan needs to be screaming hot, so this is an important step. Don’t skip it! While the butter melts mix everything else together. When the butter is melted in the pan, take it out and pour the batter in. Place it back into the oven and let it bake 18-20 minutes. While the pancake is baking, warm your pie filling in a small saucepan. Spread over the pancake as soon as it comes out of the oven.
Categories: Breakfast, Egg Dishes
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10:49
am
This is very similar to a puff pancake I make, but I start with two sliced granny smith apples. I let them saute on top of the stove, in the butter, and I add a little brown sugar to tate. While the apples are sauteing and a carmel type of sauce is starting to develop, I combine the pancake ingredients in a blender, and blend for at least 2 minutes. This makes the pancake more airy and puffy. After a few minutes I pour the blended mixture on top of the apples and bake in the preheated oven. As soon as it comes out of the oven, flip it out on a large platter and sprinkle with 10X sugar. YUM!!!!!
10:51
am
add a little brown sugar to taste – my keyboard isn’t spelling very good today – sorry