In our house, we try to do sit down breakfasts on Sundays. This is also the day we are likely to sleep in and then, if DG has anything to do with it, we head out biking or running. When we get home we look forward to a special breakfast together, although usually by that time its lunch. These puffy apple pancakes have been in my Sunday morning brunch repertoire for years and are always a hit. Similar to a French Clafouti, they are basically a thin pancake batter baked in the oven with sliced of fruit on top. They puff up to 4 times their height when they are done, so you can understand how impressive they are. This makes a great dessert as well, but somehow Sunday mornings are when we crave them the most. Drizzled with maple syrup, or caramel sauce if you have some on hand, they are as satisfying as they are beautiful. Other fruits I would like to try are pears and mangoes.
adapted from Bon Appetit Magazine
2 generous servings
4 tsp butter, melted
1/2 cup milk
1/4 cup whole wheat flour
1/4 cup all purpose flour
1 medium mutsu, golden delicious or other sweet baking apple
2 Tbsp demerara or brown sugar
Turn oven to 425 degrees.
Pour 2 tsp butter in each gratin or shallow 1 cup baking dish.
Beat eggs and milk together until combined, add flours and salt and mix until just blended, some lumps are okay.
Pour batter evenly among dishes. Peel and thinly slice cored apples, toss with lemon juice, lay them in a on top of the batter. Sprinkle with sugar. Baked for about 25 minutes until well browned, apples are tender and the pancakes very puffed around the outer edge. Serve immediately, as they will start to deflate with maple syrup.