Thursday, December 29, 2011


1/2 cup all-purpose flour
1/2 tsp baking powder
1 tbsp granulated sugar
1/8 tsp salt
1/8 tsp grated nutmeg
4 eggs
1 cup milk
2 tbsp butter, melted
1 tsp vanilla extract

2 tsp olive or canola oil
1/2 cup granulated sugar, divided
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 cup thin-sliced Granny Smith apple

1 tbsp powdered sugar for garnish

Using the first section of ingredients above, lightly spoon the flour into a dry measuring cup and level off with your finger or a knife.  Combine the flour, baking powder, granulated sugar, salt, and nutmeg in a medium bowl and stir with a whisk.  Combine the egg, milk, butter, and vanilla together in a small bowl and stir with a whisk.  Stirring with a whisk combine the egg mixture into the flour mixture.  Allow to stand for half an hour.

Preheat oven to 425 degrees.

Using the next section of ingredients, coat the bottom and sides of a heavy (preferably cast-iron) skillet with the oil.  In a cup or small bowl combine half the sugar, the cinnamon, and the nutmeg; sprinkle evenly over the bottom and sides of the prepared skillet.  Arrange the apple in a spoke-like design layer in bottom of skillet.  Sprinkle the remaining half of the sugar over the apple.  Cook over medium heat for 8 minutes until the mixture bubbles.  Slowly pour the batter over the apple.

Bake the pancake at 425 degrees for 15 minutes.  Reduce temperature to 375 degrees without removing pancake from the oven.  Bake another 13 to 15 minutes until the center is set.  Carefully loosen the pancake from the pan with a spatula; carefully slide onto a serving platter.  Sprinkle the powdered sugar over the top.

To serve, cut pancake into 6 wedges.

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