Apple Pancake

Based on a recipe from The Breakfast Book by Marion Cunningham.

Serves 2 or 3. Doesn't scale well.

Kind of like a huge popover with fried apples.

• 3 tbsp or 4 tbsp butter
• 2 or 3 large Gala apples
• 3 tbsp or 4 ½ tbsp lemon juice - optional
• ½ tsp or ¾ tsp cinnamon
• 4 tbsp or 6 tbsp confectioners' sugar
• 2 or 3 eggs, room temperature
• 1/8 tsp or ¼ tsp salt
• ½ c or ¾ c all-purpose flour
• ½ c or ¾ c milk

Preheat over to 425°F.

Melt the butter in a 10 ½ inch cast-iron pan and remove from heat. Remove 1 tbsp or 1 ½ tbsp for the batter.

Peel, core, and slice the apples into segments. Put the apple slices in a large bowl with the lemon juice as soon as possible, so they don't brown. Stir the cinnamon into the sugar and sprinkle the sugar mixture over the apple slices. Toss to mix. I think the corn starch in the confectioners' sugar helps to absorb the juices. Put the pan back on the burner and turn the heat to medium. Add the apples and cook, stirring often, for 3 or 4 minutes, or until the apples are tender but still hold their shape.

Use a mixer with a whisk to make the batter by combining the eggs, salt, flour, milk, and reserved butter. Beat until smooth. Spread the apples evenly over the bottom of the pan and pour the batter on top. Bake for at least 20 minutes, or until golden and puffy. Serve directly from the pan.

This recipe is quite similar to German Apple Pancakes in The Best of Waffles & Pancakes, by Jane Stacey. Her recipe uses more milk and flour, and some sugar, but no butter in the batter. It uses regular sugar rather than confectioners' sugar.