2 tart cooking apples, peeled, cored nad sliced into 1/4 inch slices
1/4 cup granulated sugar
2 tsps ground cinnamon
3 eggs, beaten and room temperature
1/2 tsp salt
1/2 cup all-purpose flour or bread flour
1/2 cup milk, room temperature
1/4 tsp pure vanilla extract
7 Tbsp butter
Instructions
Preheat oven to 425 degrees and place over rack on middle rack of oven.
In small bowl, combine sugar and cinnamon, set aside. In large bowl, combine eggs, salt, flour, milk, and vanilla. Mix until batter is smooth. Batter will be thin but very smooth and creamy. Set aside.
In a large, heavy ovenproof frying pan or cast-iron skillet, over medium heat, melt butter, tilting pan to cover all sides.
Add apples and sprinkle with cinnamon and sugar. Stir and let cook for 5-7 minutes, remove from heat. Pour prepared batter over apples into pan. Place pan in preheated over and bake approximately 20 minutes or until puffed above sides of pan and slightly brown.
Remove pancake from pan by flipping upside down. Once out of oven, pancake will deflate. To serve, cut into serving size wedges and transfer to plates.
Serving
Suggestions
Bread flour is a high protein flour. The high protein helps the pancake rise. Results won't be as spectacular with all-purpose.
Originally Submitted
10/25/2011
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