Pretty much a slice of heaven. Imagine a pancake and custard and apple pie all together, in the same hot pan... it's indecent.
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| side shot. oh baby! |
Brand new to southern California - new job, new life, etc. etc. - I am beyond lucky to have a supportive network of family & friends to help me through this mind-blowing transition. Mostly, I don't have a place to live, and I'm depending on a few super outstanding, fabulous people to let me sleep on their couch, use their shower, hog up space in their pantry and fridge -- so, in other words, I'm a big fat freeloader.
Somehow I have to compensate for the fact that I take up space, otherwise who's going to want to have a girl like me around?? As per usual, I go the route of culinary seduction. This pancake has saved my ass more than once. There is a reason my doggy is named after this culinary delight.
Maple Apple Pancake
- 2 large eggs, at room temperature if possible
- 1/4 cup spelt flour (or whole wheat pastry flour)
- 1/4 cup heavy cream
- 1/4 maple syrup
- 1/4 tsp kosher sea salt
- 1.5 Tbsp unsalted butter
- 1/2 large, firm eating apple (Fuji, Gala, Pink Lady, etc), peeled, cored & thinly sliced
Heat the oven to 425°F.
Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well.
Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and sauté until soft and slightly browned, 5 to 7 minutes.
Whiz the batter in the blender again until frothy, about 30 seconds. Carefully pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven.
Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate)*. Slide a flexible spatula or two under it and transfer to a cutting board or plate.
Sprinkle generously with cinnamon sugar or confectioners’ sugar and a little cinnamon, cut into wedges, and serve warm.Many years ago, when I would spend hours poring through cookbooks and cooking magazines, I found the above recipe in Fine Cooking. I knew right away, it was worth keeping. It's practically made of magic.
*This is usually the point at which I try to grab the handle of the pan, forgetting that it's been in a 425 degree oven, and burn the bejeezus out of my palm and fingers. Please be aware of the consequences of your actions.
