Monday, November 05, 2007
Puffed Apple Pancake
We loved this for supper the other night. Yummy! And easy to make!
Puffed Apple Pancake-serves 4 to 6
2 McIntosh or Granny Smith apples, peeled, cored and sliced 1/4 inch thick
1 tablespoon lemon juice
3 tablespoons packed brown sugar
4 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/9 teaspoon ground cloves
3 tablespoons butter
3/4 cup whole milk
3 large eggs
2/3 cup all-purpose flour
scant 1/4 teaspoon salt
1/2 teaspoon vanilla extract
Optional garnish: powdered sugar
Put a rack in the middle of oven and preheat to 425 degrees.
Toss apples with lemon juice, brown sugar, 3 tablespoons granulated sugar, cinnamon and cloves in a bowl.
Heat 1 1/2 tablespoons butter in a 10 inch oven-proof nonstick skillet over moderate heat until foam subsides. Add apples and cook, stirring occasionally, until just tender, about 4 minutes. Transfer apples and any liquid to a wide bowl and let cool.
Heat cleaned skillet in oven for 5 minutes. Combine milk, eggs, flour, remaining 1 tablespoon granulated sugar, salt, and vanilla in a blender(I used my food processor with good results.)and blend until smooth.
*I don't have an oven-proof skillet, so I just used the skillet on top of the stove and transferred contents to a casserole dish to bake.
Remove skillet from oven. Melt remaining 1 1/2 tablespoons butter in skillet over moderately high heat, then pour batter into skillet. Spoon apple mixture evenly over top. Bake pancake until puffed and golden and a toothpick or skewer inserted in center comes out clean., 15 to 20 minutes. Sprinkle with powdered sugar, if desired.
Serve with a side of bacon or sausages.