Ingredients
- 1 Medium Apple (could use pears, peaches, plums, etc.)
- 3 tablespoons sugar
- 3/4 teaspoon cinnamon
- 2 tablespoons butter
- 3 large eggs (room temperature)
- 1/2 cup of milk (room temperature)
- 1/2 cup flour
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- confectioner’s sugar for dusting (optional)
Preparation
Step 1
Heat oven to 425 degrees. Peel and quarter the apple, then trim away the core. Thinly slice the quarters
In a small bowl, mix 2 tablespoons of the sugar and 1/4 teaspoon of cinnamon with a fork. Add the apple slices and toss until they’re well coated.
Slice the butter into two equal pieces and place them in a 9 or 10 inch glass pie pan in the oven until the butter melts, approx. 2 minutes. Use an oven mitt or hot handle holder to remove it from the oven and swirl the pan to coat it surface.
Spread the apples over the bottom of the pan equally. Bake until the apples have softened slightly and the butter is bubbling and beginning to brown around the edges, approximately 10 minutes.
Make the pancake batter in a blender. Combine the eggs, milk, flour, vanilla, salt, remaining sugar and cinnamon. Blend on medium speed until well mixed and frothy about 1 minute
Use and 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, approximately 25 -30 minutes. Let it cool slightly on a wire rack. Dust the pancake with confectioner’ sugar and cut into wedges before serving.