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Ingredients
- 1 Tablespoon unsalted butter
- 1 large Granny Smith apple, peeled, cored and cut into 1/2" slices
- 3 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1 Tablespoon sour cream
- 1/8 teaspoon salt
- 1 teaspoon lemon zest
- Confectioners sugar for dusting
Preparation
Step 1
Preheat oven to 400 degrees. Spray two 6 1/2" tapas pans with Pam. In a nonstick sauté pan over medium heat, melt butter. Add apple, granulated sugar and cinnamon and sauté, stirring constantly, until apple begins to soften and brown lightly, 3-5 minutes. Remove from heat and set aside.
In a large bowl, whisk eggs until lightly frothy. Add flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide batter between the two prepared pans. Divide apples mixture between pans, trying to keep apples pieces on to of batter.
Bake until pancakes are puffed and golden brown, 15-20 minutes. Dust with confectioners sugar and serve immediately.