 |
|
|
 |
|
| 2 Tbsp. | Unsalted Butter |
| 3 | Large Granny Smith Apples (see note) |
| 6 Tbsp. | Granulated Sugar |
| 1 Tsp. | Ground Cinnamon |
| 3 | Eggs |
| 1/2 Cup | All-Purpose Flour |
| 1/2 Cup | Milk |
| 1 Tbsp. | Sour Cream |
| 1/4 Tsp. | Salt |
| 1 Tsp. | Grated Lemon Zest |
| - | Confectioners' Sugar |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
Preheat oven to 400 degrees. |
|
| 2. |
To make the apple filling, in a 10 inch ovenproof frying pan over medium heat, melt the butter. Add the apples, sugar and cinnamon and saute, stirring constantly, until the apples begin to soften and brown lightly, 3-5 minutes. Remove from the heat. |
|
| 3. |
To make the pancake, in a bowl, using an electric mixer set on medium speed, beat the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and beat until a smooth batter forms. |
|
| 4. |
Immediately pour the batter over the apples in the hot pan and place in the oven. Bake until nicely pufffed and golden brown, about 25 minutes. |
|
| 5. |
Using a small fine-mesh sieve, lightly dust confectioners' sugar over the top. Serve directly from the pan, cut in half. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings: 2
Prep. Time:
Utensils:
Notes: Looks like an apple pie! |
|
|
|
|
