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Cooked by: Chef / Last Modified: 3/24/2004 / Course: breakfast / Number of Servings: 6 |
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Directions: Preheat oven to 475. Peel, core and very thinly slice the apples: you
should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over
medium low heat in a small fry pan, and saute the apples until they are
just tender. Keep apples warm while preparing the batter.
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5
minutes--the pan has to be very hot for this to work. When it is well
heated, add the remaining 2 T sp. of butter to melt and put the skillet
back in the oven, the butter should be very hot buy not brown when you add
the apples and the batter.
Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl
until smooth. Remove the skillet from the oven, quickly arrange the warm
apple slices over the melted butter, and pour the batter evenly over all.
Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake
will puff and climb up the sides of the pan. Sprinkle with confectioner's
sugar, then cut in wedges and serve with maple syrup.
Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot
skillet.
Ingredients:
2 large Cooking apples
1/4 Cup(s) Butter
1 Cup(s) Flour
1 Cup(s) Milk
1 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Nutmeg, grated |
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