Courtesy of the Food Network – Gale Gand, from her book “Butter Sugar Flour Eggs”
- 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
1. Preheat the oven to 450 deg 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.
2. 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 the remaining 2 tablespoons brown sugar. Cut the remaining butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with the 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.
My note: I didn’t have an oven safe skillet, so I cooked the apples in a regular skillet and transferred them to an 8×8 inch baking dish and proceeded with the recipe from there.