Heaving Apple Pancakes - butter

Method

• Preheat oven to 350 degrees, with a ten-inch black iron skillet on a rack in the middle.
• 1.
• Peel, core, and slice the apples into crescent-shaped pieces about a quarter-inch thick.
• 2.
• Melt the butter in a saucepan over medium heat.
• When it begins to bubble, add the dark brown sugar and cinnamon.
• Cook while stirring until the sugar is no longer gritty.
• Add the apples and cook, stirring now and then, until they soften.
• Add 1/4 cup water and stir to make a syrup around the apples.
• Reduce the heat to low.
• 3.
• Combine the flour, cinnamon, and white sugar in a small bowl.
• In a second bowl, combine the egg yolks, vanilla, and milk.
• Pour the dry ingredients into the wet ingredients and mix with a wire whisk until a few small lumps remain.
• Add up to 1/4 cup of water to the batter to lighten enough that it pours easily.
• 4.
• With an electric mixer, beat the egg whites until foamy, with soft peaks.
• With a rubber spatula, stir the egg white froth into the batter.
• 5.
• Remove the black iron skillet from the oven (with a potholder, of course) and swirl the 1 Tbs.
• butter around in it until the sides and bottom are coated.
• Pour the batter into the skillet, about a half-inch from the top of the rim.
• Return to the oven.
• Bake for about ten minutes.
• 6.
• Turn the oven up to 425 degrees.
• Remove the skillet and scoop the apple mixture over the batter.
• With a fork, force about two-thirds of the the apple pieces down into the batter.
• Return the skillet to the oven and bake for 20-25 minutes, or until you can actually see the pancake heaving in the pan.
• 7.
• Remove and allow to cool for about two minutes, then loosen the pancake with a knife and slide onto a plate.