Puff Pancake with Honey-Apple Filling

Puff Pancake with Honey-Apple Filling 6

A long time ago I saw for the first time a picture of puffed pancakes. I can’t remember for how I long I saved the recipe before trying it, but finally today I did it.

The recipe is very simple and the recipe not too heavy. In this version I described how to prepare in the pancake in the oven, but you are free to prepare this in the skillet; in this case you will need a second skillet for the filling.

The filling is a combination of the ingredients from the garden and the honey of our bees, but you can follow the pancake recipe and fill it as you like it: with caramelized pears, peaches or other fruits or simply with fresh berries and whipped cream.

If you have smaller molds you can try to prepare smaller single pancakes. I can imagine that a vol-au-vents filling would fit as well.

You need (serves two persons):


  • 2 tablespoons butter
  • 1/2 cup  flour
  • 1/2 cup milk
  • eggs


  • 2 tablespoons butter
  • 3 tablespoons honey
  • 2 cups apples, peeled, cored and sliced
  • 1/4 teaspoon ground cinnamon
  • Powdered sugar

Procedure :

  1. Heat a 24 cm (9-inch) glass pie pan in oven to 220°C/425°F until butter is melted and the pan is very hot.
  2. In the meantime combine flour, milk and egg. Stir very well until smooth.
  3. Spread melted butter over bottom of pan and pour batter into hot pie pan.
  4. Bake for 15-18 minutes or until puffed and golden brown.
  5. During the baking time prepare the filling: In a non-sticky skillet melt the butter, add honey and fry until it begins to caramelize. Add apples and cinnamon and cook until apples are hot, tender but not too soft.
  6. Add more honey if you like.
  7. Transfer the pancake on a serving dish, spoon the apple mixture over it, sprinkle with powdered sugar and serve immediately.