SUE’S OVEN APPLE PANCAKE

By SUE WHEELER, Canada
SUE'S OVEN APPLE PANCAKE
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Votes: 1
Rating: 5
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Sue grows eleven varieties of apples on her seaside farm in British Columbia and says that the best apples for this recipe are hard and crisp, so the slices stay discrete during cooking. For her this means Transparent apples in the summer, and Gravensteins or Kings in the autumn. The best grocery store apple to use is the Granny Smith. Softer apples will still taste good, but will melt down and not make as pretty a finished dish.
Ingredients
Servings: people
Instructions
For the apples
  1. Heat butter in 10" or 12” skillet over medium heat until melted. Add apples and cook, stirring occasionally, for 5-10 minutes, until they start to soften. Add sugar, maple syrup, and brandy, and stir to heat these ingredients and coat the apples. Pour everything into a bowl and set aside.
For the batter
  1. Beat the eggs, milk, vanilla, and flour together. Melt the butter in the skillet and pour most of it into the batter, leaving a little in the pan.
  2. Pour half of the batter into the skillet. Lift the apples out of their liquid and layer over the batter. Spread the rest of the batter over the apples. Sprinkle cinnamon over the top and bake for 25-30 minutes, until puffed up and cooked through. Before serving, pour the reserved apple liquid over the pancake
Ingredients
Servings: people
Instructions
For the apples
  1. Heat butter in 10" or 12” skillet over medium heat until melted. Add apples and cook, stirring occasionally, for 5-10 minutes, until they start to soften. Add sugar, maple syrup, and brandy, and stir to heat these ingredients and coat the apples. Pour everything into a bowl and set aside.
For the batter
  1. Beat the eggs, milk, vanilla, and flour together. Melt the butter in the skillet and pour most of it into the batter, leaving a little in the pan.
  2. Pour half of the batter into the skillet. Lift the apples out of their liquid and layer over the batter. Spread the rest of the batter over the apples. Sprinkle cinnamon over the top and bake for 25-30 minutes, until puffed up and cooked through. Before serving, pour the reserved apple liquid over the pancake
Recipe Notes

Serves two hungry teenaged boys or four average middle-aged people.

Jessica’s notes: Apple sizes vary a lot; if you have large apples, I suggest using three instead of four. I love this recipe made with butter and brandy, calvados, or rum. You can make a gluten-free version by substituting the flour for a gluten free flour mix, or a combination of two parts oat flour and one part rice flour.

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COPYRIGHT © 2016 JESSICA THEROUX

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