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Overhead view of a puffed apple skillet pancake in a cast iron skillet, topped with apple slices, with a sliced serving on a plate with butter and syrup.

Puffed Apple Skillet Pancake with Fresh Milled Flour

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Sautéed apples, honey, and cinnamon bake right into one big, golden puffed pancake made with fresh milled flour and lightened with whipped egg whites. It's sweet enough on its own that you might skip the syrup altogether!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 slices
Ingredients Equipment Method

Ingredients
  

  • 100 g wheat berries I used soft white wheat berries
  • 3 tablespoon butter
  • 3 apples medium to large
  • ¼ cup honey
  • 2 teaspoon cinnamon
  • 5 eggs separated
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • ¼ teaspoon salt

Equipment

Method
 

  1. Preheat the oven to 400°F and mill the wheat berries using your home mill.
    100 g wheat berries
  2. Melt the butter in a 12-inch skillet over medium-low heat. While the butter melts, chop the apples into ½-inch chunks. Add the apples to the skillet, then pour the honey and cinnamon over the top. Let everything simmer while you mix the batter.
    3 tbsp butter, 3 apples, ¼ cup honey, 2 tsp cinnamon
  3. Separate the eggs, putting the yolks in a large bowl and the whites in a medium bowl. Whisk the yolks with the milk and vanilla extract, then add the flour, baking powder, and salt directly on top. Mix until combined and let the batter rest while you whip the egg whites.
    5 eggs, ½ cup milk, 1 tsp vanilla extract, 100 g wheat berries, 2 tsp baking powder, ¼ tsp salt
  4. Whip egg whites to soft peaks, then gently fold into the rested batter until just combined. You don't want to overmix, but mix enough that the batter comes together for a uniform consistency.
    5 eggs
  5. Turn off the heat under the apples, spread them evenly in the skillet, then pour the batter over the top and smooth it out. Bake for 18–20 minutes, until puffed and set.

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