The One With the Apple Puff Pancake

Around here we like breakfast. And apples. So last week I decided to try my hand at recreating a yummy breakfast dish my mom used to make. It is very similar to a Dutch Baby Pancake, but with apples and a little cinnamon sugar. It's a tasty and low-sugar way to add a little flair to the morning meal. 

Apple Puff Pancake
(Serves 6-8)

• 1 stick (8 Tablespoons) butter
• 6 eggs
• 1 1/2 cups flour
• 1 1/2 cups almond milk*
• 1 Tablespoon vanilla extract
• 2 large or 3 small apples, thinly sliced**
• Cinnamon sugar to sprinkle

Preheat oven to 425 degrees.
Melt the butter in a 9x13 baking dish in the preheated oven.
Meanwhile, whirl the eggs with a beater on high for one minute, until frothy.
Add the flour, milk and vanilla and beat on high until fully incorporated.
Once the butter has melted in the pan, remove it from the oven. Pour the batter into the pan and rearrange the apple slices in rows until they cover the top of the batter. Sprinkle with a little cinnamon sugar and return to oven. Bake for about 20 minutes, until a fork inserted into the center of the pancake comes out clean.
Serve immediately with maple syrup.

*I like making this with almond milk because it is lactose free, but you could also use regular milk. If you do, the pancake will puff up quite a bit, which makes it really fun to eat. This may also require that you split your butter and batter between two 8x8 pans instead of one 9x13.
**I prefer to use Gala, Fuji or Pink Lady apples, but whatever is your favorite will be good with this. 
Also, the corners of this pancake, whether you use almond or regular milk, are the best parts. Since your family or friends won't know that the first time you make this, make sure you steal a corner for yourself!

Check out my "Linked and Featured" tab to see where I linked this recipe up!  
This recipe was featured on Miz Helen's Country Cottage and A Little Nosh.