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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Courtesy of Andrea's Recipes, this makes one 10 pancake. I'm not certain it's enough for four.. my mother-in-law used to serve this as a dessert! Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon salt |
3 eggs, room temperature |
1/2 cup half and half or whole milk |
2 tablespoons unsalted butter |
2 tart apples, peeled, cored and thinly sliced |
1 tablespoon firmly packed dark brown sugar |
1/4 teaspoon ground cinnamon |
pinch of grated nutmeg |
Directions:
1. Preheat oven to 475 degrees F (250 degrees C).
2. Whisk together flour and salt in a medium bowl.
3. Whisk together eggs and milk in a small bowl.
4. Gradually mix the wet ingredients into the flour until just blended.
5. DO NOT OVERBEAT.
6. Melt butter in an ovenproof skillet over medium heat.
7. Add apple slices and brown sugar.
8. Saute apples until tender, about 3 to 5 minutes.
9. Stir in cinnamon and nutmeg.
10. Pour batter over apples and place pan in oven.
11. Bake until puffy and golden, about 10 to 15 minutes.
12. Remove from oven.
13. Place serving platter over skillet and quickly invert pancake onto platter.
14. You may also serve the pancake directly from the skillet.
15. Squeeze the juice of 1 lemon WEDGE over pancake.
16. Dust with confectioners' sugar.
17. Slice and serve immediately.
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