2000s Recipes + Menus
Big Apple Pancake
Serves2
- Active time:15 min
- Start to finish:30 min
Pancake lovers, beware: We just upped the ante. Puffed and golden, this fruit-covered cake may just become your go-to weekend breakfast for two.
November 2004
- 1/2 stick (1/4 cup) unsalted butter
- 1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 4 large eggs
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Confectioners sugar for dusting
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Special equipment:
a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet
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Put oven rack in middle position and preheat oven to 450°F.
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Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.
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While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.
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Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.
- Keywords
- ruth cousineau,
- fall,
- seasonal,
- apples
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