Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

Entries in souffléd apple pancakes (1)


Weekend Comfort - Souffled Apple Pancakes with Cinnamon Maple Syrup


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


1/3 cup butter

2/3 cup brown sugar

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


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


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.