English Puffy Apple Baby

This English Puffy Apple Baby is a show-stopping breakfast or brunch dish that’s as fun to make as it is to eat! Imagine a fluffy, pancake-like base topped with caramelized apples and a sweet, creamy sauce. It’s light, airy, and perfect for impressing guests or treating yourself to something special. Serve it warm with a dollop of sour cream or a drizzle of maple syrup for a truly delightful experience.

Ingredients:

  • 1 large firm apple, peeled and sliced

  • 1 tablespoon sugar

  • 3 tablespoons butter, divided

  • 2 large eggs

  • ½ cup fat-free or 1% milk

  • ½ cup all-purpose flour, sifted

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon table salt

  • ¼ teaspoon ground nutmeg

  • 1 cup sour cream

  • ½ cup firmly packed light brown sugar

  • 1 to 4 tablespoons apple cider or orange juice

Instructions:

  1. Preheat oven to 450°F. Heat an 11" Gotham skillet over medium-high heat for 5 minutes. Toss together apple slices and sugar in a small bowl. Add apples and sauté for 3 to 5 minutes or until tender. Remove apples from the skillet and wipe the skillet clean.

  2. Whisk together eggs and milk in a medium bowl. Whisk in flour, cinnamon, salt, and nutmeg. Add 2 tablespoons butter and pour into the skillet over medium-high heat. Top with cooked apples. Place the skillet into the oven.

  3. Bake at 450°F for 20 minutes or until the pancake is golden and puffed.

  4. Meanwhile, whisk together sour cream and brown sugar in a 9 ½" Gotham skillet on medium-high heat until sugar dissolves. Stir in apple cider, 1 tablespoon at a time, until desired consistency.

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