Big Apple Pancake

I just made this today – for lunch. I’m the kinda gal that gets excited when restaurants serve breakfast all day. It’s my love language. Just give me a stack of pancakes and some bacon, and I’ll be happy. Fat and happy.

This, this apple pancake? Well, it excelled in breakfast 101. It’s at the top of its class. Nothing quite compares to it. Part soufflé, part pancake, part fruit. It’s all just over-the-top amazing.

And the fact that it’s incredibly simple to throw together just makes it that much more appealing. I simply can’t wait until I get to make it again.

Big Apple Pancake 

{serves 2}

[ingredients] 

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1/2 stick unsalted butter, or 4 tablespoons 

1 large sweet apple, such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide-wedges

1/2 cup whole milk

1/2 cup all-purpose flour

4 large eggs

3 Tbsp granulated sugar

1/2 tsp vanilla

1/4 tsp salt

Confectioners sugar, for dusting 

[directions]

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Preheat. Put oven rack in middle position and preheat oven to 450 degrees F.

Cook. Melt butter in a 10-11 inch heavy cast iron skillet {or otherwise oven-proof skillet} over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3-5 minutes.

Blend. While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Bake. Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

source: Gourmet

//Photography and recipe contributed by Susanna | {Re}visionary Life\\