Maple Apple Pancake

This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a which is often made with cherries.

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  • 2 large eggs (at room temperature if possible)
  • 1 1/4 ounces (1/4 cup) all-purpose flour
  • 1/4 cup heavy cream
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons (3/4 ounces) unsalted butter
  • 1/2 large firm eating apple (I like Gala), cored and thinly sliced
  • Cinnamon sugar or confectioners' sugar and cinnamon for dusting
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How to Make the Perfect Buttermilk Pancakes

This weekend breakfast staple is so easy to learn how to make. This recipe will make your buttermilk pancakes perfect and fluffy every time.

Heat the oven to 425 degrees F. Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well. Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and saute until soft and slightly browned, 5 to 7 minutes. Whiz the batter in the blender again until frothy, about 30 seconds. Pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven. Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate). Slide a flexible spatula or two under it and transfer to a cutting board. Sprinkle generously with cinnamon sugar or confectioners' sugar and a little cinnamon, cut into wedges, and serve warm.
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