- 6
Ingredients
- 1 med. apple (we used half Granny Smith and half Golden Delicious)
- 3 T sugar
- 3/4 t cinnamon
- 2 T butter
- 3 large eggs at room temp
- 1/2 c milk at room temp
- 1/2 c flour
- 1/8 t salt
- 1/2 t vanilla extract
- Confectioners sugar for dusting
Preparation
Step 1
1. Heat oven to 425. Peel and quarter the apples, then trim away the core. Thinly slice the quarters.
2. In a small bowl, mix 2 T of the sugar and 1/4 t of the cinnamon with a fork. Add the apple slices and toss until they're well coated.
3. Slice the butter into two equal pieces and place them in a 9 or 10-in glass pie pan or ovenproof skillet. Put the pan in the oven until the butter melts, about 2 mins, then use an oven mitt to remove it from the oven, and swirl the pan to coat its surface.
4. Spread the apples over the bottom of the pan. Bake until the apples have softened slightly and the butter is bubbling and beginning to brown around the edges, about 10 mins.
5. Meanwhile, make the pancake batter. In a blender, combine the eggs, milk, flour, salt, vanilla and the remaining sugar and cinnamon. Blend the ingredients on medium speed until they're well mixed and frothy, about 1 min.
6. Use an oven mitt to carefully remove the dish from the oven. Pour the batter over the apples, then bake the pancake until it's puffy and golden brown, about 25-30 mins. Let it cool slightly on a wire rack. Note: It will deflate quite a bit. Dust the pancake with confectioners sugar and cut into wedges before serving.