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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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During a summer trip to Santa Fe, Joan Coulliette of Sandy, Utah, had a wonderful baked apple pancake for breakfast at Atalaya restaurant. The restaurant has closed, but we were able to get the recipe for the pancakes. Ingredients:
1 granny smith apple, seeded, peeled, cut into 1/4-inch-thick slices |
2 teaspoons fresh lemon juice |
4 large eggs |
3/4 cup whole milk |
3/4 cup all purpose flour |
1 tablespoon plus 1/4 cup sugar |
1/4 teaspoon salt |
1/4 cup (packed) dark brown sugar |
1 1/4 teaspoons ground cinnamon |
4 tablespoons (1/2 stick) unsalted butter |
Directions:
1. Preheat oven to 450°F. Toss apple slices with lemon juice in medium bowl.
2. Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon sugar and salt; whisk until batter is almost smooth (small lumps of flour will remain).
3. Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small bowl.
4. Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick skillets over medium heat. Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet.
5. Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes. Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tablespoon butter. Using spatula, carefully turn pancakes over. Return to oven. Bake until pancakes rise, sugar mixture melts to sauce consistency and top of pancakes is golden, about 6 minutes. Invert onto plates. Serve warm.
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