Puffed Apple Pancake


  1. Preheat convection oven to 375˚F.
  2. Beat the eggs in a large stainless bowl. Whisk milk into the eggs. Gradually whisk in the flour and sugar, beat until smooth. Stir in the vanilla, salt, and cinnamon. Refrigerate until needed.
  3. For each serving, heat 1 oz. of butter in an 8-inch non-stick, oven-proof sauté pan over medium heat. Coat the pan well with melted butter.
  4. Pour 6 fl. oz. of the batter into the pan. Arrange 6 oz. of the roasted Fuji apples in the batter. Place in a 375°F convection oven for 10-12 minutes or until the pancake batter is puffed and lightly browned. Slide the pancake from the sauté pan onto a serving plate and sprinkle with powdered sugar.


  • 1 tsp cinnamon, ground
  • 18 egg(s), large
  • 13 oz flour
  • 30 fl oz milk, whole
  • 1 1/2 tsp salt
  • 5 oz sugar
  • 1/2 fl oz vanilla extract
  • 12 oz butter
  • sugar, powdered, as garnish
  • 72 oz Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples 6/2.5lb