Puffed Swedish Pancake
When I was growing up I always loved spending time with my grandma. And like any good Swedish grandma, she liked to feed me. I remember spending winter mornings in front of the fireplace with the wonderful smell of these puffed pancakes baking in the oven. The smell was delicious and the fire was so cozy, I could have stayed there forever. Unfortunately, Grandma has been gone from us for many years, but her memory and many of her delicious recipes live on. Here’s one that has become a family favorite with my kids.
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Ingredients
- 1 cup whole milk
- 4 eggs (large)
- 3 Tbsp sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2/3 cup all-purpose flour
- 4 Tbsp unsalted butter
- 2 golden delicious apples, peeled, cored, and thinly sliced
- 3 Tbsp packed light brown sugar
- powdered sugar, for dusting on top of the pancake
Ingredients
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Instructions
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, salt, and cinnamon until well blended. Add the flour and whisk until the batter is smooth.
- Add the butter to a 13" x 9" glass baking dish. Place the dish in the oven just until the butter melts, about 5 minutes. Remove the baking dish from the oven and arrange the apple slices in overlapping rows on top of the melted butter. Return the pan to the oven and bake until the apples begin to soften slightly and the butter is bubbling and just beginning to turn a light brown around edges of the dish, about 10 minutes.
- Pour the pancake batter over the apples in the baking dish and sprinkle with the light brown sugar. Bake until the pancake is puffed and brown, about 20 minutes. Sprinkle with some powdered sugar, if desired. Serve immediately.
Recipe Notes
A heavy oven-proof skillet works best for making these Puffed Swedish Pancakes. Just like my grandmother, I use a heavy cast iron skillet, but any heavy skillet should work.
