| Yield: 1-2 servings
Ingredients:
- 6 Tablespoons sweet butter
- 1 Granny Smith apple, peeled, cored, seeded, cut
into 8 wedges
- 1 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 3 eggs
- 2 teaspoons sugar
- A pinch of salt
- 4 ounces all-purpose flour
- 4 ounces whole milk
Garnish:
- Powdered sugar to taste
- 2 ounces maple syrup, warm, Northeastern grade B
quality
Method:
- Melt two tablespoons of the butter
and set aside. Combine eggs, sugar, salt, flour, milk
and melted butter in a bowl, mix well until smooth
and pass through a sieve.
- Heat the remaining 4 tablespoons
of butter in a 10-inch sauté pan. When the butter
starts to brown lightly add apple, cinnamon and lemon
juice. Sauté mixture until apples are cooked halfway
and golden brown. Pour pancake batter over apples.
Bake pancake in a 550°F oven.
- Apple pancake takes about 12-15 minutes
to cook. The pancake should soufflé up around the
rim of the sauté pan and should turn a nice golden
brown. Serve with warm syrup and sprinkle with powdered
sugar.
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