Maple Apple Pancake

I’m going to make this for breakfast/brunch this weekend.


  • 2 large eggs (at room temperature)
  • 1/4 c all-purpose flour
  • 1/4 c heavy cream
  • 1/4 c maple syrup (the for-realz stuff)
  • 1/2 tsp salt
  • 1 1/2 tbsp butter (unsalted)
  • 1/2 large firm eating apple, cored and thinly sliced
  • confectioner’s sugar & cinnamon for dusting


Heat oven to 425º F.

Combine eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well.

Melt butter in an 8″ oven-proof non-stick skillet. Add apple slices and saute until soft and slightly browned.

Blend batter again until frothy. Pour batter into skillet and evenly distribute apple slices. After a few seconds, transfer skillet to oven.

Bake until pancake is puffed, golden, and set (12-15 mins). Remove and let cool in the pan for a few mins (it will deflate).

Transfer to cutting board and dust with confectioner’s sugar and cinnamon. Cut into wedges and serve warm.

Source: fine Cooking magazine, Feb/Mar 2006 issue.

I think this would go nicely with some scrambled eggs with cheddar, and maybe a few links of sausage. Mm.


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