By Ed Bruske
aka The Slow Cook
After being snowed in for a week, thoughts do turn to food. My wife dug into the crisper drawer (somehow, it's always stuffed to the gunwales) to make this lovely apple pancake.
Well, it's more like a crepe, but very simple. The recipe comes from our favorite breakfast-oriented cookbook, the aptly titled The Breakfast Book, by Marion Cunningham. In it you'll find all sorts of recipes for pancakes, scones, eggs, marmalades--even lemon curd. It really is a classic reference to have close at hand.
My wife adapted Marion's apple pancake recipe slightly. She only used one "medium" apple instead of the two "large" apples called for. And she caramelized the apple in butter after slicing it into thin wedges for additional flavor. You'll get no complaints from me.
Preheat the oven to 425 degrees.
Melt 6 tablespoons butter in a heavy 10-inch skillet (we use cast-iron), then take off the heat. Remove 2 tablespoons of the melted butter and set aside in a small bowl.
Put the slices from two large apples, peeled and cored, in a large bowl with 3 tablespoons lemon juice. Separately, stir 1/4 teaspoon cinnamon into 5 tablespoons confectioner's sugar and sprinkle the mix over the apple slices. Toss to mix. Put the skillet back on the burner and turn heat to medium. Add the apples and cook, stirring often, for about 3 or 4 minutes, or until the apples are tender but still hold their shape (here you can caramelize the apples should you desire).
In a separate bowl (or blender or food processor) combine 3 room-temperature eggs, 1/4 teaspoon salt, 1/2 cup all-purpose flour, 1/2 cup milk and the reserved 2 tablespoons melted butter. Beat until smooth. Spread the apples evenly over the bottom of the skillet and pour the batter on top. Bake in the oven for about 20 minutes, or until golden and puffy. Turn immediately onto a warm platter so the apples are on top. Dust with confectioner's sugar and serve at once. |
