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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I made this as part of my family's Sunday big breakfast. We really liked it we thought it was very yummy. I sprinkled my whole dish with 3 teaspoons powdered sugar. I think this would be perfect for brunch. I got this recipe from Bon Appetit. Sherry Sharp of Fremont, California, writes: The Arroyo Village Inn is a lovely bed-and-breakfast in Arroyo Grande, California. During my recent stay there, I enjoyed the apple pancake made by the inn's owner, Gina. When she brought it to the table, it looked like a puffy soufflé. Once I had cut into it, I could see the sliced apples. This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like. Ingredients:
1 cup whole milk |
4 large eggs |
3 tablespoons sugar |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
2/3 cup all-purpose flour |
4 tablespoons unsalted butter |
12 ounces golden delicious apples, peeled, cored, thinly sliced (about 2) |
3 tablespoons packed golden brown sugar |
powdered sugar (optional) |
Directions:
1. Preheat oven to 425°F.
2. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
3. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish.
4. Place dish in oven until butter melts, about 5 minutes.
5. Remove dish from oven.
6. Place apple slices in overlapping rows atop melted butter in baking dish.
7. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
8. Pour batter over apples in dish and sprinkle with brown sugar.
9. Bake pancake until puffed and brown, about 20 minutes.
10. Sprinkle with powdered sugar, if desired.
11. Serve warm.
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