This sumptuous breakfast treat is simpler to make and serve than griddle cakes.
The batter can be mixed in the food processor, and the whole thing comes out of the oven at once: No slaving away over a hot stove while the hordes clamor for their share! Egalitarian and completely delicious.
Caramelized apples and tender cake make a fabulous combination, and the presentation is pretty, a factor if you have guests.
1/2 (1/4 cup) stick unsalted butter
1 1/4 pounds firm, tart apples (about 3 medium), such as Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
3 large eggs
1/2 cup whole or low-fat milk
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
1. Preheat oven to 425F. Melt butter over medium-high heat in an ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, 5 to 7 minutes. Remove skillet from heat.
2. Combine eggs, milk, flour, and salt in a food processor and process until smooth. (This can also be done with an electric mixer or by hand with a whisk.)
3. Spread the browned apples evenly across the bottom of the pan. Pour the batter over the apples. Place the skillet in the oven and bake until the pancake is golden and puffed, 18 to 20 minutes.
4. Remove the pan from the oven and let the pancake rest in the pan for 5 minutes. Sprinkle with confectioner’s sugar, cut into wedges, and serve immediately.
Adapted from Momís Big Book of Baking, by Lauren Chattman (Harvard Common Press, 2001). Copyright (c) 2001 by Lauren Chattman. Reprinted by permission of Harvard Common Press.
Adapted from Mom's Big Book of Baking, by Lauren Chattman (Harvard Common Press, 2001).