My grandfather, we called him Papa, was the kind of guy that would smile at the right person and get exactly what he wanted. I like to think I get some sneaky/cheeky bits of my personality from him. He was a big kid that loved every part of life, especially the little things, like dancing with my Grandmother (Nonni) in the kitchen, having a lemonade (gin with a twist), and playing poker with his friends. Lucky for me and my brother, he also loved Apple Puffed Pancake, so when we would sleep over at their house, he would give my Grandmother a little smile and 30 minutes later, we would be eating my favorite childhood breakfast (sorry Mom and Dad…).
Nonni came over from breakfast yesterday to teach me how to make it. As Papa would have said, it was “just a little bit better than perfect”.
- 6 eggs
- 1 1/2 cup whole milk
- 1 cup all purpose flour
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 8 tbsp (1 stick) salted butter, melted
- 2 apples, pealed and sliced
- 1 cup, plus 2 tbsp brown sugar
- 1/2 cup orange juice
- 2 tbsp grated orange peel
Preheat your oven to 425ºF *
- Mix eggs, milk, flour, sugar, vanilla, salt and cinnamon in a bowl until smooth. Set aside.
- Pour melted butter into a 9×13 inch glass baking dish.
- Layer apples evenly over the melted butter. Bake in the center of the oven until bubbling but not browned. Around 3-5 minutes.
- Remove from oven and pour batter over the apples and butter.
- Sprinkle with 2 tbsp of brown sugar and return to the oven to bake for 20 minutes or until golden brown and the sides have risen.
- While your pancake is cooling, combine 1 cup brown sugar, orange juice, 2 tbsp grated orange peel, in a medium sauce pan. Simmer for 5 minutes on medium heat. Serve hot with the pancake! Enjoy.