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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This pancake (which is more like a Yorkshire pudding or clafoutis than an American-style flapjack) is an easy, stress-free brunch, especially in fall when apples are abundant and delicious. The size of your pie plate will determine the thickness of the pancake, and therefore the length of time it needs to cook. Taken from a recipe by Sydney Oland at Serious Eats. Ingredients:
2 tablespoons melted butter |
2 medium apples, peeled cored and cut into 1/2 inch wedges |
1 tablespoon brown sugar |
1 teaspoon ground cinnamon |
3 eggs |
1 cup milk |
3/4 cup all-purpose flour |
1/8 teaspoon salt |
3/4 teaspoon baking powder |
3 tablespoons sugar |
Directions:
1. Place rack in center of oven and preheat to 350°F Pour melted butter in glass (NOT METAL) pie plate and tilt to coat bottom. Sprinkle butter with brown sugar and cinnamon then arrange apple slices on top. Bake until apples are slightly softened, about 10 minutes.
2. Whisk eggs and milk in large bowl. Add flour, salt, baking powder, and sugar, and whisk until just combined.
3. Pour batter over softened apples and bake for 25 to 45 minutes, depending on size of pan and thickness of pancake. Pancake should be puffy and light golden brown.
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