I’ve always wondered what it is that makes people truck their recipes, foods and flavors across continents and time. And then there are days like today. Snow is fluttering down around my house, and I want to grab my closest friends and head down to Walker Brothers to get an apple pancake to pull apart over gossip and giggles while watching people trying to ski down Green Bay Road. But I’m nowhere near Walker Brothers, so I make this apple pancake – it’s as good as the memory and I get to eat it in front of a fire while my husband makes me giggle. And really, very few things are as good as that.
2 granny smith apples, peeled and sliced
2 – 3 T butter
1/2 c milk
1/2 c unbleached all purpose flour
3 eggs, beaten
1 – 2 t sugar
pinch of salt
1/2 – 1 t cinnamon
1/4 – 1/2c brown sugar
Preheat oven to 500°f.
Beat eggs in a bowl. Add in milk, flour and salt. Combine ingredients and set aside. Melt 1T of butter in a 10″ oven-proof sauté pan. Add apple slices and sauté for 5 minutes. Move slices around so that they evenly cover the bottom of the pan. Pour batter over apples. Bake on middle rack until batter rises and starts to brown, about 10 minutes.
While pancake is baking, heat remaining butter until just melted and mix it with the rest of the topping ingredients. When pancake is browned remove from oven and sprinkle the topping over it with your fingers. Return to oven for 3 – 5 minutes until top is gooey and bubbly.
Oh yeah, this is how it looks straight from the oven.
Does it get better than this? I think not.
* I’ve been under the mistaken perception for years that this pancake is really bad for you. Now that I’ve played with the recipe I realize that it’s mostly apple and eggs, so not really bad. I’ve adapted the topping so that you can decide just how much sugar/goo you want on your pancake. Whatever you decide just keep measurements proportional.
So, Eat up. You can even have the last slice. Enjoy!