Apple Pancake
from The Breakfast Book by Marion Cunningham
serves about 3-4
6 Tbsp butter
2 large apples, peeled, cored, and sliced
3 Tbsp lemon juice
1/2 tsp cinnamon
about 5 Tbsp confectioners' sugar (depending on the sweetness of the apples)
3 eggs, room temperature
1/4 tsp salt
1/2 c flour
1/2 c milk
Preheat the oven to 425*.
Melt the butter in a 10-inch skillet or shallow pan and take off the heat. If the handle of the skillet is not ovenproof, wrap it with several layers of foil. Remove 2 tablespoons of the melted butter and set aside in a small bowl.
Put the apple slices in a large bowl with the lemon juice. Stir the cinnamon into the sugar and sprinkle the sugar mixture over the apple slices. Toss to mix. Put the skillet back on the burner and turn the heat to medium. Add the apples and cook, stirring often, for about 3 or 4 minutes or until the apples are tender but still hold their shape.
In a separate bowl (or blender or food processor) combine the eggs, salt, flour, milk, and the reserved 2 tablespoons of butter. Beat until smooth. Spread the apples evenly over the bottom of the skillet and pour the batter on top. Bake for about 20 minutes, or until golden and puffy. Turn immediately onto a warm platter so the apples are on top. Dust with a little confectioners' sugar and serve at once.
Notes: I use one of my cast iron skillets so no worries in the oven. I also have never been able to flip the pancake out, so I just cut and serve from the skillet. I also like to use as few dishes as possible, so I melt 4 tablespoons of butter in the skillet, mix up the apples and dump them in, then use the same bowl (microwave safe) and melt the rest of the butter and mix the batter in there. I realized this morning that I got an immersion blender for Christmas that came with a bowl and whisk and should have used that to mix the batter. Oh well, next time.
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