Wednesday, February 13, 2013

Oven-Baked Apple Pancake

Over the years I have subscribed to just about every food magazine ever published. What I have to show for it is two large binders full of torn out recipes, plus a couple of over-flowing file folders. I haven't begun to make each and every recipe, but I have made a lot of them. Especially this recipe for an oven-baked apple pancake.

I couldn't tell you which magazine it came from, but if I had to guess I would say either Gourmet or Food & Wine, probably from the mid-1990s. It may be a recipe that has been around the block a few times, but it combines two foods that are favorites in our household: apples and pancakes. My children often request it for breakfast, but any left-overs make a lovely afternoon snack.

In the summer I substitute peaches or nectarines and pears are a nice change in autumn. I have made the pancake with many different kinds of apples including: Golden Delicious, Fuji, Honey Crisp, Pink Lady, and Macintosh. All with good results. For this post I used Fuji. Use whatever fruit you enjoy.

Generously butter a well-seasoned iron skillet.

Sift dry ingredients into a bowl. Mix wet ingredients in another bowl and add to the dry ingredients. Mix well.

Peel, core, and thinly slice apples. Toss with cinnamon and sugar. Arrange in a circular pattern on top of batter.

Oven Apple Pancake

3/4 cup (110 g) all -purpose flour
3 tablespoons (45 g) sugar
1/4 teaspoon salt
1 cup (250 ml) milk
3 tablespoons (1.5 ounces/45 g) butter, melted
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
2 apples

Preheat oven to 425℉ (218℃). Generously butter a 10-inch cast-iron skillet. Sift flour, 1 tablespoon of sugar, and salt in a large bowl.  Whisk eggs, milk, melted butter, vanilla, and 1/4 teaspoon cinnamon in another bowl. Add to dry ingredients and whisk to combine.

Mix1 tablespoon of sugar and 1/4 teaspoon of cinnamon in a bowl large enough to hold the apple slices. Peel, core, and thinly slice apples and toss with the cinnamon sugar mixture. Pour batter in skillet and arrange apple slices on top. Bake for 20 minutes then reduce oven temperature to 350℉ (175℃) and bake an additional 5-10 minutes until center is set and the edges are puffed. Sprinkle with final tablespoon of sugar and serve.

1 comment: