Pancake Recipe

Apple and Cranberry Puffed Pancakes

• 3 eggs at room temperature
• 1/2 cup flour
• 1/2 cup milk
• 2 Tablespoons butter

Filling:

• 2 Tablespoons butter
• 2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith)
• 1/2 cup cranberries, chopped
• 1 Tablespoon sugar
• 2 teaspoons cinnamon
• lemon juice (optional)
• powdered sugar

In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.

In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.

Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.

Serves: 2

Denison House Pancake

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon powdered sugar
2 eggs, well beaten
1-3/4 cup milk (about)
1 teaspoon vanilla

In a bowl, combine the dry ingredients. In a separate bowl, combine eggs, milk, and vanilla and beat with a hand whisk until color is uniform. Add flour mixture and whisk until smooth. More milk may be necessary to thin the batter, especially if it sits for more than a few minutes.
Heat a nonstick fry pan or griddle over medium heat and drop batter by 1/4-cupfuls onto pan. Turn when bubbles cover the surface and bottom is golden brown. Remove from pan when golden on both sides.
Makes about a dozen good-sized pancakes. Very light and tasty. Serve with butter and your favorite syrup (heated for best flavor!)