Apple Cranberry Puffed Pancakes

French Toast, Pancakes and Waffles

Apple Cranberry Puffed Pancakes


Servings: 6

8 eggs
1½ cups milk
1 cup flour
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
½ teaspoon cinnamon
¼ pound butter
3 Granny Smith apples – peeled and shredded*
30 fresh cranberries – smashed
3 tablespoons brown sugar
Powdered sugar
Maple syrup


Preheat oven to 425°F. In a blender, mix eggs, milk, flour, granulated sugar, vanilla extract, salt and cinnamon. Divide butter into 6 1-cup ramekins. Divide the apples and cranberries evenly among the ramekins. Place ramekins in the oven and bake until butter sizzles and the fruit is cooked soft. Remove from oven and smash cranberries with a fork; mix butter, apples and cranberries together. Pour ½-¾ of batter over the fruit. Sprinkle with brown sugar and return to oven; bake 20-30 minutes. Remove baked pancakes from oven, sprinkle with powdered sugar and serve immediately. Offer warm syrup to top off pancakes. *Note: To save time, you can use applesauce and whole cranberry sauce in place of fresh fruit. Reduce sugar to 3 tablespoons to compensate.