You may also like
Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 3 tablespoons unsalted butter
- 2 large apples, peeled, cored, and sliced 1/4-inch thick
- 1/4 cup light brown sugar, packed
- 3 eggs
- 1 teaspoon granulated sugar
- Pinch salt
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 2 lemon wedges
Method
- Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat.
- Add the apple slices and cook, stirring, until tender, about 10 minutes.
- Add 2 tablespoons of the brown sugar and stir to combine.
- In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour.
- Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes.
- Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar.
- Cut the remaining tablespoon of butter into pieces.
- When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more.
- As the pancake comes out of the oven, squeeze the lemon wedges over the top.
- Serve in wedges right out of the pan.
