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Apple Puff Oven Pancake Makes 6 servings
Low Mix
2 tablespoons butter
3 large eggs
1
/2 cup unbleached flour
1
/2 cup milk
1
/4 teaspoon salt
4 tart apples, large, peeled, cored, sliced thin
2 tablespoons butter
1
/2 cup brown sugar
1
/4 teaspoon nutmeg
1
/2 teaspoon cinnamon
Pinch of salt
1 teaspoon cornstarch
3 drops red food coloring
Preheat Oven on LOW MIX at 400˚F.
• Prepare apples, melt butter in large skillet, and add thinly cut apples, sugar, cinnamon, nutmeg,
salt, cornstarch and food coloring. Stir and cook till caramelized and limp. Cover and keep warm
after cooking.
• Place butter in a 9 or 10 inch Pyrex pie plate. Place Pyrex dish in oven on low rack for 3 minutes on
LOW MIX or until butter melts and bubbles, while oven is preheating.
• In a bowl, beat eggs, till creamy yellow. Add flour, milk, and salt. Beat till smooth. Immediately pour
into the hot Pyrex pie pan over hot butter. Close door. Press LOW MIX twice; change temperature
to 400˚F, by pressing , then press in
1
5
0
0
minutes for time. Press START, egg batter will
gradually go up sides and turn golden brown around the edges. Pour hot apple mixture on top of
cooked puff pancake, serve immediately while hot.
This is a great brunch idea or a wonderful quick dessert for a fall or winter day.
8
400˚F
43
MANUAL CONVECTION
AND AUTOMATIC MIX COOKING
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