Apple Puff Pancakes

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.

Pop On Over!

Love these simple, sweet or savory treats! The Yorkshire Pudding is a savory, meaty little puff of crusty bread baked in deep tins and plenty of meat fat. Today, we bake popovers in butter or bacon drippings, flavor them with sugar and sweet spice or savory herbs and cheese. They’re served at any meal as the perfect “mop” for syrups or sauces. The only thing I can think of to complain about is just how darned easy it is to eat too many of them. Fortunately, they keep very well in a plastic bag stored in your refrigerator. Just pull them out as you need them, re-warm them in the oven/toaster oven and snack away. They’re easy to make as evidenced by the recipe that follows. If you have a favorite modification or pairing, please leave a comment. We’d love to know.


Steve & Jason

Popover Recipe:

2 large eggs
1 cup whole milk
1 cup unbleached all purpose flour
½ tsp salt
½ tsp sugar
4 tbsp unsalted butter or bacon drippings or beef drippings

Preheat oven to 425. Divide fat into medium dozen-hole muffin pan. Place muffin in preheated oven to melt/heat fat while mixing the batter.

In a blender, add eggs, milk, flour, salt and sugar and blend until smooth. Pour batter into hot muffin pan dividing evenly. Batter will come to just a little half way up the sides of each muffin hole. Place the muffin pan back into oven and bake for 15 minutes. Check the popovers after 15 minutes and rotate pan. Cook for an additional 5 to 10 minutes or until popovers are nicely browned but not dark. Pull the pan out of the oven and remove popovers. Serve hot.