I’ve liked this puffy pancake since my grandmother made one pretty similar to mine, satisfying my appreciation for eggs and fruit for breakfast. And because I usually have eggs and apples around, this easy-to-make dish is a familiar one at our table—and shows up for other meals as well. —Debra Ponzek
Yield: Serves 4
Ingredients:
• 3 large eggs
• ½ cup milk
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• pinch of salt
• 2 tablespoons unsalted butter
• 2 apples, peeled and thinly sliced, such as Gala, Rome or Honey Crisp
• ½ teaspoon ground cinnamon, optional
• Maple syrup, for serving
Directions
• Preheat the oven to 400°F.
• Whisk the eggs with the milk and 1 tablespoon of the sugar. Whisk in the flour and salt until smooth. 
• Melt the butter in an oven-safe skillet over medium heat and when it begins to bubble, add the sliced apples and cook for 2–3 minutes, tossing very gently. Sprinkle the remaining tablespoon of sugar and the cinnamon, if using, over the apples, and cook for 2–3 minutes longer or until tender.
• Pour the batter into the skillet and transfer it to the oven. Bake for 10–12 minutes or until the mixture sets and puffs slightly. Serve hot from the oven, sprinkled with more cinnamon, if desired, and with maple syrup.
Recipe reprinted with permission from The Dinnertime Survival Cookbook © 2013 by Debra Ponzek with Mary Goodbody, Running Press, a member of the Perseus Books Group.
