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Found in the Taste section of the Minneapolis Star/Tribune, October 2011. From the "Apple Lover's Cookbook"
Ingredients
- 3/4 cup flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 5 eggs (use fewer if using jumbo eggs)
- 1 cup whole or 2 percent milk
- 3 tablespoons unsalted butter
- 1 1/2 large, firm apples (such as Honeycrisp or Sweet Tango), peeled, cored and cut into 1/8th inch rings
- Powdered sugar and lemon wedges for garnish
Directions
- Set rack in middle of oven and Heat oven to 425 degrees F.
- In medium bowl, sift flour then stir in sugar, cinnamon and salt.
- In large bowl, whisk eggs and milk until mixture is frothy and drizzles from whisk in a thin stream, about 1 minute
- In a 12-inch cast iron or other heavy bottomed skillet over medium heat, melt butter. Lay apple slices in butter in a single layer and cook, without stirring, for 2 minutes. Gently flip slices and cook for another 2 minutes until tender.
- Working quickly, add the flour mixture to egg mixture and which just to combine. Pour batter into hot skillet with apples, then transfer the skillet to the oven. Bake until pancake is puffed and golden, about 10 to 14 minutes.
- Remove skillet from oven and sprinkle with powdered sugar.
- Serve immediately from skillet, with lemon wedges to squirt over the top.
Variations
My friend, Marina, makes a version of this without apples, and tops with powdered sugar and lemon juice as well. This is their traditional holiday breakfast dish.
Source
Minneapolis Star and Tribune Taste section, October 12, 2011
Source
Minneapolis Star and Tribune Taste section, October 12, 2011
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Page last modified on March 29, 2012, at 12:34 AM by tamara