Cooking and Composition

adventures in discourse and dinner

Off the Box: Apple Puff Pancake — May 3, 2013

Off the Box: Apple Puff Pancake

Does anyone else get annoyed with clipping recipes off packages and boxes, only to leave them sitting around or misplace them? I tried tucking them into the front cover of one of my cookbooks, but they inevitably just spill everywhere when I try to use the cookbook because I forget they’re in the cover. And, frankly, I’m starting to feel a little annoyed with having empty Land O Lakes butter packages lying around (my favorite brownie recipes calls for a lot of butter. So I go through quite a bit of LOL). So I’m going to be cataloging those recipes here so I can get rid of all of the scraps of packages sitting in the kitchen cabinet. As I actually make them, I’ll update these posts, too.

Today’s Recipe: Apple Puff Pancake from Land O Lakes Butter

Prep Time 15 min; Total Time 30 min


  • 4 TBS Land O Lakes Butter, divided use
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup maple-flavored syrup
  • 1 medium (1 cup) apple, peeled, quartered, and sliced
  • 2 TBS firmly-packed brown sugar
  • 1/4 TSP ground cinnamon
  • Powdered sugar


1. Heat oven to 425 degrees F. Melt 2 TBS butter in 9-inch glass pie pan in oven (about 4-5 minutes). Brush melted butter over bottom of pan.

2. Meanwhile, combine flour, milk and eggs in medium bowl. Beat with whisk until well mixed. Carefully pour batter into hot pie pan. Bake for 14 to 17 minutes or until puffed and lightly golden.

3. Meanwhile, melt remaining 2 TBS butter in 8-inch nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar, and cinnamon. Cook until apple is tender (about 4-5 minutes). Keep warm.

4. Spoon apple mixture over puffed pancake. Spring with powdered sugar and serve immediately.