Baked Apple Pancake

Baked Apple Pancake - Recipe

Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001).

Simple Solution
This sumptuous breakfast treat is simpler to make and serve than griddle cakes.

The batter can be mixed in the food processor, and the whole thing
comes out of the oven at once: no slaving away over a hot stove
while the hordes clamor for their share! Egalitarian--and completely delicious.

Caramelized apples and tender cake make a fabulous combination, and
the presentation is pretty, a factor if you have guests.

INGREDIENTS

1/2 (1/4 cup) stick unsalted butter
1 1/4 pounds firm, tart apples (about 3 medium),
such as Granny Smith, peeled, cored, and cut into
1/4-inch-thick slices
1/4 cup granulated sugar or Splenda
1/4 teaspoon ground cinnamon
3 large eggs
1/2 cup skim milk or reconst. non-fat dry
1/2 cup unbleached all-purpose flour
(oatmeal for core)
1/4 teaspoon salt
Confectioner’s sugar (optional-leave off for core)

1. Preheat oven to 425F. Melt butter over medium-high heat in an
ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon
and cook, stirring occasionally, until the apples begin to brown
and most of the juices have evaporated, 5 to 7 minutes.
Remove skillet from heat.

2. Combine eggs, milk, flour, and salt in a food processor and
process until smooth. (This can also be done with an electric
mixer or by hand with a whisk.)

3. Spread the browned apples evenly across the bottom of the pan.
Pour the batter over the apples. Place the skillet in the oven and
bake until the pancake is golden and puffed, 18 to 20 minutes.

4. Remove the pan from the oven and let the pancake rest in the pan
for 5 minutes. Sprinkle with confectioner’s sugar, cut into wedges,
and serve immediately.

Serves 4-6.Helpful Hints
Be sure to use an all-metal ovenproof skillet to make this pancake;
plastic or rubber handles will melt!


Copyright: Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001). Copyright (c) 2001 by Lauren Chattman.
Reprinted by permission of Harvard
Common Press.