Friday, August 10, 2012

Puffed Apple Pancake

Mr A is allergic to peanuts, eggs, and hazelnuts. He also has a whole host of environmental allergies but it's the food ones that we worry most about. Peanuts are the most severe. We carry Benadryl and an epi-pen for him at all times. For hazelnuts, his Ige is so low, he'll probably grow out of. Then, there's eggs, which is in between in severity.
At our last allergist visit, the doctor instructed us to introduce baked egg into Mr A's diet. We started with 1/8 of an Eggo waffle every day for a week. Then, it was 1/4 of a waffle every day for a week, then 1/2, and finally a whole. We stuck with it and this week, I bought a carton of eggs for the first time in over 2 years and made pancakes for Mr A with them!

I can't begin to tell you how excited and relieved I am!  This means if he accidentally ingests something with egg, he'd be ok.  This means I could make him pancakes, muffins, a birthday cake, cookies, and more and I wouldn't have to worry about substituting ingredients.

So yesterday, I made pancakes with eggs.  The pancakes were yummy, but not very pretty, thus no post about pancakes.  Today, I Googled "apple pancake" and came up with today's yummy nugget from Epicurious.  It's a simple enough recipe, but I had to make it twice.  Why?  Well, because after I poured the batter over the apples and cooked it for about 10 minutes, I realized, "Hmmm - I didn't add any flour.  Without flour, it would be a custard.  Wait a minute! (rereading the recipe) OMG!  I didn't add the flour!!!"

Puffed Apple Pancake

From Epicurious

1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter
12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced

3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)

Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.


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