Apple Pancake
Serve this for a special occasion brunch along with some brown-and-serve sausages and some cinnamon ice cream on the side.
INGREDIENTS | SERVES 4
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 4 tart apples, peeled, cored, and sliced thin
- 4 eggs
- 1 cup milk
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Preheat oven to 375°F.
Melt butter in a 10" ovenproof skillet or German pancake pan over medium heat. Add 1 tablespoon of the sugar, the nutmeg, cinnamon, and apple slices to the pan; sauté and stir for 8 minutes, or until the apples start to soften and the sugar starts to brown.
Add the remaining 1 tablespoon of sugar, the eggs, milk, salt, flour, and vanilla to a bowl; whisk to combine. Gently pour the pancake batter into the pan, keeping the apples as a separate layer on bottom.
Move to the oven and bake for 10 minutes, or until puffed and almost firm. Slide onto a large plate, cut into wedges, and serve.
