Apple Pancake Recipe

Juli picked this one up on a free recipe card from Penzey's. It's delicious. Sort of 3/4 of the way to a Dutch Baby pancake, but with apples.

1/4 cup butter, divided
4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
2 medium baking apples, peeled and thinly sliced
3 tablespoons sugar
1/2 teaspoon cinnamon


1. Preheat oven to 400 degrees F. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Remove the plates and rotate them so the melted butter coats the bottom and the sides. Set aside.
2. Beat eggs, flour, milk and salt at medium speed for one minute. Arrange half of the apple slices in each pie plate. Pour half the egg mixture over the apple slices in each pan.
3. Mix the cinnamon and sugar together and sprinkle over the top of each pan.
4. Bake until puffed and golden brown, 20-25 minutes. Serve immediately with warm syrup.

I skip the powdered sugar on top, since it's superfluous to the taste. I use Grade B Maple syrup (more flavor than Grade A). I like tarter, firmer apples with the peel on, sliced thinly. Golden Delicious or the dread Red Delicious would be too insipid for me, particularly with the syrup. I also typically use four times the number of apples called for - two smallish ones in a half recipe, prewarmed or par-cooked in the microwave (2 min on high). Made that way, half a recipe feeds two adults but a whole recipe feeds an adult and a child. Go figure.