These simple breakfast treats are a favorite weekend go-to. They’re made from the sorts of basic staples everyone should have on hand – eggs, milk, flour and butter. They take virtually no time to whip up and they cook fairly quickly. Like any custard or popover, these puff pancakes can be flavored a thousand different ways. They can be savory with the addition of herbs and cheese or they can be prepared with fresh fruit and served with real maple syrup.
The puff pancakes pictured here are filled with sautéed apples that were seasoned with the rich, savory flavors of caramelized onion and black pepper. The seasoning was made possible thanks to a beautiful leftover fond I saved from my preparation of onion jam the night before. We finished these pancakes with a rich maple syrup.
1 cup whole milk
1 cup unbleached all purpose flour
2 crisp, tart apples, diced
2 large eggs
4 tbsp unsalted butter, melted
Pinch of salt
Preheat oven to 400 degrees. Prepare ramekins or whatever baking dish you intend to use by coating with butter or non-stick spray, and placing them on a cookie sheet (this will help prevent a mess in oven).
In a blender, combine first three ingredients and puree until well mixed. Slowly drizzle melted butter into batter until incorporated. Add pinch of salt.
Just before adding batter, place baking dish or ramekins in preheated oven and bring to temperature. Once heated, pour in the batter, top each with a portion of the diced apples, and bake on center rack of oven for approximately 15 minutes or until golden brown. Once set, they should be easy to remove from the baking dish. Serve right away.