Weekend Comfort - Souffled Apple Pancakes with Cinnamon Maple Syrup
Saturday, February 25, 2012 at 7:00AM
Marc in Rob Feenie, apples, brunch, feenies, souffl├ęd apple pancakes

 

Another wet weekend in Seattle. Is it spring yet? Is it spring yet? Days like this scream "COMFORT", and this recipe is one of my go-tos for days like this. I found this in Rob Feenie's book, Feenies and made it for a snowy New Year's weekend away with friends. It was a big hit.

No big changes to this one. Know that when these come from the oven they will be lava-hot inside, so you'll need to allow for some resting time. Serve with a mountainous pile of bacon (as we obviously did. This is what you do when it's cold: You eat pork!)

Souffled Apple Pancakes with Cinnamon Maple Syrup

 From Feenie’s, by Rob Feenie

Maple Syrup

1 quart Maple Syrup

3 sticks cinnamon

6 whole star anise

Apples

1/3 cup butter

2/3 cup brown sugar

7 granny smith apples, peeled, cored, ¾ inch dice

Pancakes

10 large eggs

5 Tbsp sugar

1 ¾ cups all-purpose flour

2 ½ cups milk

1 ½ tsp vanilla extract

¾ tsp salt

½ tsp ground cinnamon

Icing sugar, for garnish

Instructions:

Maple Syrup: Place all the ingredients in a saucepan on high heat and bring just to a boil. Remove from the stove and allow to cool. Store syrup, with the spices in it, in a large jar in the refrigerator. Will keep for 4 months.

Apples: Melt butter in large frying pan on medium heat. Add brown sugar and stir until dissolved. Cook for 3 minutes until bubbly. Add apples and cook for about 8 minutes, or until softened. Remove from the heat.

Pancakes: Mix together eggs and sugar in a large bowl. Add flour, milk, vanilla, salt and cinnamon, then whisk well. In small batches, process in a blender until frothy. Strain through a fine-mesh sieve.

To assemble: Preheat the oven to 425 Farenheit. Divide apples into four 8-inch (or six 6-inch) ungreased casserole dishes. Ladle the pancake batter into the casseroles (1 ½ cups for each 8-inch dish or 1-cup for each 6-inch dish). Bake in the oven for 7 minutes. Rotate the dishes 180 degrees, then bake for another 7 minutes, until golden brown and puffed.

To serve: Place each casserole on a plate. Garnish each serving with a dusting of icing (powdered) sugar. Serve with a jug of cinnamon maple syrup on the side.

Article originally appeared on Baketard.com (http://www.baketard.com/).
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