Last updated March 2010

Here’s another quick and easy recipe from the kitchen of Cassie’s Creations

Vermont Apple Pancake

I don’t know why this recipe is from Vermont, but it was shared with me several decades ago by a dear friend living in New England at that time.  The original recipe, which she provided, calls for making a warm apple compote to fill the pancake.  Much too time consuming for me when trying to pull together a lovely breakfast brunch for guests, so I simplified the recipe.

2 large eggs
½ cup all purpose flour
½ cup milk
4 tablespoons butter
1 pkg of Stouffer’s* frozen Harvest Apples

For garnish:
Fresh raspberries or blueberries – washed and picked over
Powdered sugar

Heat oven to 425 degrees. In a medium sized bowl beat eggs with a fork.  Add flour and milk and beat again, leaving batter slightly lumpy.  In a 9 inch round pie pan melt the butter in oven (remove pan from oven) and pour prepared batter into hot butter.

Bake 15-20 minutes, until pancake is very puffy and golden brown. 

Meanwhile, cook frozen apples in microwave according to package directions.

Slide pancake onto a warmed serving dish, spoon apple mixture over one half and fold the other half over.  Sprinkle with powdered sugar and scatter berries for presentation.

Makes 3 or 4 servings

*brand or comparable – not pie filling