Here is an easy recipe using basic ingredients that produces stunning results every time. The thin hatter, similar to popover batter, is poured over sautéed apples. While it bakes it creates steam, resulting in a puffy pancake, golden and crisp on the outside, soft and eggy on the inside. Sliced fresh pears or peaches can be used instead of apples; a handful of fresh blackberries or toasted nuts can be added to the fruit for an interesting variation.
1 cup milk
3 large eggs, at room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples such as Granny Smith, peeled, cored & cut into ¼-inch slices
¼ teaspoon cinnamon
Confectioners’ sugar, for dusting
Lemon wedges (optional)
Preheat the oven to 375°F. In a medium-size bowl, whisk together the milk, eggs, flour, and 2 tablespoons granulated sugar.
In a large heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and the remaining 1 tablespoon granulated sugar. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.
Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners’ sugar, and serve with lemon wedges, if desired. Serves 6 to 8.