Puffed Apple Pancake

Sunday mornings are for baking, and this recipe is perfect for Sunday breakfast. High in protein with nourishing apples and fall spices, it also gives you the healthful benefits of ghee. You can easily substitute it for butter or coconut oil, which I use when I make this in the warmer months. I’m Swiss, so I’m a purist when it comes to flour, but you can substitute any alternative flour, such as coconut flour. The one thing you cannot do without is the eggs. It’s the magic behind the puff.

3 Tbsp ghee (or butter if you don’t have ghee)
1 apple
1 cup milk or favorite alternative
4 eggs
3 Tbsp brown sugar
1 tsp almond extract, or mix of fall herbs such as cinnamon, ginger, and cardamom
1/2 tsp salt
2/3 cup flour
Maple syrup to taste

Preheat oven to 400 F. Add ghee to round pie dish and put in oven to melt while it preheats. Meanwhile, core apple and slice thin. Once ghee is melted, arrange apple slices in pie dish. Return to oven and bake apples 5 minutes while you prepare the batter. In a large bowl, whisk milk, eggs, sugar, almond extract (or spices), and salt. Add flour and whisk until smooth. Pour batter over apples and return to oven until puffed and brown around the edges, about 20 minutes.

Stand close by and watch as the pancake begins to puff up. Make sure everyone is nearby when you take it out of the oven for the wow factor. It deflates quickly once you take it out.

Serve warm with maple syrup. 🍁