Baked Cinnamon Apple Pancake
Prep Time: 20 minutes
Cook Time: 25 minutes
This wonderfully puffy pancake is something my sister Julia used to make for me. Try it for dessert with a scoop of vanilla or cinnamon ice cream.
Tip: You can add thinly sliced apple to the batter, too.
Preheat oven to 450°F.
In a medium bowl beat the eggs, milk, flour, salt and cinnamon until smooth. In a heavy, ovenproof 12-inch skillet, melt the butter over medium high heat. When pan is hot, pour in the batter. Immediately place the skillet in the oven. Bake 15 minutes; reduce heat to 350°F and bake until the pancake is golden brown and puffy, about 10 minutes.
While the pancake is baking, melt butter in a sauté pan over medium heat. Add the apples, sugar, cinnamon, nutmeg and salt. Cook until just tender, about 8-10 minutes.
To Serve: Slide the pancake onto a platter; top with the apple filling. Dust with confectioners’ sugar. Slice into wedges and serve immediately.
3 large eggs
¾ cup milk
¾ cup flour
½ teaspoon salt
¼ teaspoon cinnamon
1-1/2 tablespoons butter
¼ cup butter
5-6 baking apples, peeled, cored and sliced
¼ cup sugar
1 ½ teaspoons cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
to you by Amy Tobin
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