Apple Cranberry Puffed Pancakes from McCaffrey House Bed & Breakfast Inn
Every autumn, the Sierra Nevada puts on a dazzling display of fall color against a backdrop of pine green forests and bright blue skies. Starting in late September, trees turn ablaze with fiery hues of yellow and orange. The fall colors stretch for miles along the Sonora Pass (California State Route 108) as it winds through the Stanislaus National Forest and alongside alpine lakes, meadows, and mountain vistas. At an elevation of 9,623 feet, the scenic pass is the second highest in California.
Nestled in the forest along the route, the McCaffrey House Bed & Breakfast Inn provides a memorable stay any time of year, but the mountain retreat holds a special appeal in the fall. In addition to autumn leaf-peeping in the region, fall is also a great time for hiking, biking, fishing, boating, and exploring historic Gold Rush towns. Built in the 1990s on the site of the McCaffrey family’s former country cottage, the three-story inn is larger in size but retains the original cottage’s warmth and coziness. Each room offers cozy quilts, toasty fire stoves, and enchanting views of the forest.
Owners and innkeepers Michael and Stephanie McCaffrey have long been known for their uncompromising hospitality, which extends to their hearty breakfasts. Served each morning on the inn’s expansive deck or charming dining room, the breakfasts combine candlelight, delectable dishes, and thoughtful presentation. An avid collector of recipes and a master of culinary arts, Stephanie has been known to share her recipes with guests when asked. And guests ask often.
One of her recipes is a seasonal riff on the classic Dutch Baby, a spongy oven-baked pancake that puffs in the oven and then quickly deflates when removed. Remarkably, the characteristic “puff” is created without chemical leavening (baking powder or baking soda). Instead, the high liquid content and air whipped into the batter creates steam that rapidly expands the pancake as it meets the hot oven. Stephanie’s take on the Dutch baby features tart Granny Smith apples, fresh cranberries, a hint of cinnamon, and a brown sugar topping that caramelizes into a golden-brown crust, creating a not-too-sweet breakfast entrée that tastes just like autumn.
For those with more of a sweet tooth, a sprinkle of powdered sugar and a drizzling of maple syrup is more than enough to satisfy. The recipe can be simplified further by using applesauce and cranberry sauce in place of the fruit, and it can also be made in the traditional cast-iron skillet instead of ramekins.
Apple Cranberry Puffed Pancakes
Courtesy of McCaffrey House Bed & Breakfast Inn
Makes 6 servings
Ingredients
- 8 eggs
- 1½ cups milk
- 1 cup all-purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon ground cinnamon
- ¼ pound unsalted butter
- 3 Granny Smith apples, peeled and shredded
- 30 fresh cranberries
- 3 tablespoons brown sugar
- Powdered sugar for garnish
- Maple syrup for serving
Directions
Preheat the oven to 425°F.
Divide the butter into six eight-ounce ramekins (one tablespoon plus one teaspoon in each ramekin). Divide the apples and cranberries evenly among the ramekins. Place ramekins in the oven and bake until the butter sizzles and the fruit is cooked soft.
While the fruit is in the oven, mix the eggs, milk, flour, granulated sugar, vanilla extract, salt, and cinnamon in a blender.
Remove the ramekins from the oven and smash the cranberries with a fork, then mix the butter, apples, and cranberries together.
Pour the batter over the fruit, filling the ramekins two-thirds full. Sprinkle the batter with brown sugar and return to the oven. Bake 20 to 30 minutes, or until pancake puffs up and browns.
Remove the baked pancakes from oven, sprinkle with powdered sugar, and serve immediately. Offer warm syrup to top off the pancakes.
Note: To save time, use applesauce and whole cranberry sauce in place of the fresh fruit. Reduce the sugar to three tablespoons to compensate.
