Conor, I use two 23 oz. (small) Corningware casserole dishes,
as this recipe makes two puff pancakes.
I sautee cored, pared and sliced apples
In brown sugar and butter while the pancakes are baking.
They must be served immediately,
Because once they cool, they lose their puffiness.
Those things are soooo good. Unfortunately, I don’t make them anymore! *sigh*