SERVES 4
A 10-inch ovensafe skillet is necessary for this recipe; we highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work as well. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners’ sugar and pass warm maple syrup or Caramel Sauce (recipe follows) separately, if desired. See the sidebar that follows the recipe.
|
½ |
cup (2½ ounces) all-purpose flour |
|
1 |
tablespoon granulated sugar |
|
½ |
teaspoon salt |
|
2 |
large eggs |
|
⅔ |
cup half-and-half |
|
1 |
teaspoon vanilla extract |
|
2 |
tablespoons unsalted butter |
|
1¼ |
pounds Granny Smith or Braeburn apples, peeled, cored, quartered, and cut into ½-inch-thick slices |
|
¼ |
cup packed brown sugar |
|
¼ |
teaspoon ground cinnamon |
|
1 |
teaspoon lemon juice |
|
|
Confectioners’ sugar |
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
2. Whisk flour, granulated sugar, and salt together in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry ingredients and whisk until no lumps remain, about 20 seconds; set aside.
3. Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat. Add apples, brown sugar, and cinnamon; cook, stirring frequently, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.
4. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees. Bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.
5. Carefully remove skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter. Dust with confectioners’ sugar, cut into wedges, and serve.