Puffy Pancakes With Apples and Strawberries
These delicious pancakes are perfect for a brunch or luncheon. Use tart apples such as pippins, Granny Smith, or Winesaps.
Makes two 10-inch pancakes (serves 4)
- 2 teaspoons butter
- 1 cup peeled, cored, and sliced apples (about 1 medium apples)
- ¼ teaspoon ground cinnamon
- 1 tablespoon sugar
- 4 egg yolks
- 1 cup half-and-half
- ½ cup all-purpose flour
- 1 ½ tablespoons butter, melted
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 6 egg whites
- 1 cup strawberries, sliced, tossed in 2 teaspoons granulated sugar
- Powdered sugar and cinnamon to garnish
- Preheat the broiler.
- In a heavy skillet over medium-high heat melt the butter. Add the apples and sprinkle with the cinnamon and sugar. Reduce the heat to medium and cook the apples, stirring occasionally, until they are just soft, about 5 minutes. Set aside and keep warm.
- In a large bowl, beat the egg yolks with the half-and-half. Slowly add flour, stirring just to combine. Stir the melted butter, sugar, and salt into the egg batter. In another large bowl, beat the egg whites until they form soft peaks and fold them into the batter.
- In a 10-inch nonstick skillet with an ovenproof or removable plastic handle melt 1/2 the butter over high heat until it begins to smoke. Add half the batter, reduce the heat to medium, and cook until the bottom is lightly browned and the batter has begun to firm up. Arrange Half of the cooked apples over the top of the pancake.
- Transfer the skillet to the broiler 4 to 5 inches away from the heat and broil until the top is browned and the center is just set, but still soft, 4 to 5 minutes. Garnish with strawberries, powdered sugar and cinnamon. Cut into 4 wedges and serve: prepare for the other pancake.
For more information about Bruce Aidells, visit www.aidells.com