PUFFED APPLE PANCAKE

Sunday Brunches — they were  a ritual long ago in my days as a newspaper reporter at The Louisville Courier-Journal.  Colleagues would take turns hosting these events.  We’d  enjoy Eggs Benedict or other egg concoctions, pancakes, Bloody Marys –and the Sunday New York Times. I still enjoy a Sunday brunch now and then, and even though I’ve never been a big pancake fan, I’ve found some tasty recipes over the years that please Bob, who adores pancakes, and that I like, too.  This recipe (an old one) comes from the Arroyo Village Inn in Arroyo Grande, California, requested by a magazine reader.  “It rises like a Yorkshire pudding and has the texture of a classic baked pancake,”  states the recipe preface.  Serves four.    apple2

1 cup whole milk

4 large eggs

3 tablespoons sugar

1 teaspoon vanilla extractapples4

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2/3 cup all purpose flour

4 tablespoons unsalted butter (1/2 stick)

12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced.

3 tablespoons (packed) golden brown sugar

Powdered Sugarapple3

Preheat oven to 425 F.  Whisk milk, eggs, sugar, vanilla, salt and cinnamon in large bowl until well blended.  Add flour and whisk until batter is smooth.  Place butter in a 13 x 9 inch glass baking dish.  Place dish in oven until butter melts, about 5 minutes.  Remove dish from oven.  Place apple slices in overlappiing rows atop melted butter in baking dish.  Return  to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar.  Bake pancake until puffed and brown, about 20 minutes.  Sprinkle with powdered sugar.  Serve warm.

Comments on this recipe are welcome.

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