Cinnamon Apple Puffy Pancake |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is so good. This makes a quick dinner as well. We sometimes have this on Friday nights during Lent, as we are not a big fish-eating family. Ingredients:
2 granny smith apples; peeled, cored & chopped |
4 lrg. eggs |
1/4t. cinnamon |
1c. flour |
1c. milk |
pinch of salt |
8t. unsalted butter |
1/4c. confectioner's sugar + more for sprinkling |
3t. fresh lemon juice, for sprinkling |
Directions:
1. Preheat over to 425 degrees.
2. Beat together the eggs & cinnamon in a small bowl.
3. Lightly beat together the flour, milk, salt & egg mixture; it's fine to leave the batter a bit lumpy.
4. Melt the butter in a 14 skillet with a heat-proof handle.
5. Add the apples & saute until tender.
6. Turn the heat off under the pan and pour the batter over the apples.
7. Bake 15-20 minutes until puffy and golden brown.
8. Sprinkle with the 1/4c. sugar and return to the oven for a minute or two.
9. Use a potholder to remove the pan from the oven. I hate to admit it, but I once grabbed the handle, like a complete fool!
10. Sprinkle the pancake with lemon juice and serve immediately.
11. Pass more sugar for sprinkling at the table.
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