Servings: 4-6Prep Time: 10 minutes Cook Time: 35 minutes
1 cup milk
2/3 cup flour
6 tablespoons butter, divided (4 tablespoons melted)
3 tablespoons brown sugar
1/2 tsp. vanilla
1 tsp. cinnamon
2 apples, peeled, cored and thinly sliced (I recommend Granny Smith, but any kind should work)
Preheat the oven to 375 degrees.
Using either a blender, stick blender, or good old-fashioned elbow grease, blend eggs, milk, flour, 4 tablespoons of melted butter, brown sugar, vanilla, and cinnamon until well mixed. I use a blender, and it only takes a minute. Set this mixture aside.
Melt the remaining 2 tablespoons butter in a large, heavy, oven-proof pan on medium-high heat. This is a good time to use cast iron!
While the pan is heating, peel, core and thinly slice the two apples and coat with lemon juice. It is best if the apples are exposed to air the least amount of time possible to prevent browning, but the lemon juice should help keep browning to a minimum anyway.
Add apples to melted butter in pan, making sure that the apples are well covered in the butter. Saute the apples until just tender.
Spread apples as evenly as possible in bottom of pan. Add the batter mixture to the apples and immediately put into the 375 degree oven. Do not stir the batter! The apples will float, but try to make sure apples are mostly covered by batter.
Bake approximately 35 minutes until the pancake is puffed and golden brown. It can easily puff over an inch above the sides of the pan!
CAREFULLY remove pan from oven and sprinkle with any remaining lemon juice and confectioners sugar. Cut into wedges and enjoy immediately!
Categories: Breakfast, Desserts, Kid-Friendly, Main Dish, Old-Fashioned, One Dish Meal, Other Breakfast
Submitted by: ibnsgirl on May 24, 2011
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